Sunday Tasmanian - Tassie Living - - Cover Story -

“Bring the steak to room tem­per­a­ture be­fore cook­ing so it cooks evenly.”


2 tbs olive oil

1 tbs brown sugar

½ tsp each smoked pa­prika, ground co­rian­der and turmeric and gar­lic gran­ules

¼ tsp each cayenne pep­per and

ground ginger

500g piece flank steak

Warm pita bread and dill pick­les, to serve

Pick­led cab­bage

¼ red cab­bage, thinly sliced Juice of 2 limes

½ tsp caster sugar

2 tbsp thinly sliced mint leaves

Horseradish cream

½ cup (125ml) sour cream 2 tbs horseradish cream 1 tbs Di­jon mus­tard Mix oil, sugar, spices, 2 tsp salt flakes and ½ tsp ground black pep­per in a bowl. Rub mix­ture all over steak. Leave to mari­nade for 20 min­utes at room tem­per­a­ture.

For pick­led cab­bage, toss cab­bage, lime juice, sugar and ½ tsp salt flakes in a bowl to com­bine. Set aside for 20 min­utes, stir­ring oc­ca­sion­ally, then mix in mint.

For horseradish cream, com­bine all the in­gre­di­ents in a bowl and sea­son.

Heat bar­be­cue or grill pan to medium and cook streak for 8 min­utes each side for medium-rare. Cover loosely with foil and rest for 10 min­utes, then thickly slice.

Spread 2 tbs horseradish cream on each pita bread and top with steak, pick­led cab­bage and dill pick­les. PER SERVE • 39G PRO­TEIN • 13G SAT FAT • 10G CARB • 8G SUG­ARS • 1660MG SODIUM • 500 CAL (2095KJ)

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