Carb-Conscious Southwest Beef Steaks

Nutrition per serve

Ingredients

• 150g red cabbage
• 1pcs carrot
• 1pcs capsicum
• 2clov garlic
• 10g Tex-Mex seasoning
• 2pcs beef rump steaks
• 30g pepitas
• 15ml olive oil
• 10ml red or white wine vinegar
• 3ml honey

Method

1. Step 1 — Prep ingredients
   Thinly slice the cabbage with a sharp knife or mandoline. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the capsicum (see Make it yours). Crush or finely chop 2 garlic cloves.
2. Step 2 — Marinate steaks
   Put the garlic, 2 tsp Tex-Mex seasoning* and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the steaks and turn to coat.
3. Step 3 — Cook pepitas and steaks
   Cook the pepitas in a cold medium frypan over medium heat, tossing, for 3-4 mins until toasted. Remove from the pan. Increase the pan to high heat until hot (see Cooking tip). Reduce the heat to medium-high and cook the steaks for 2-3 mins each side for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins.
4. Step 4 — Make slaw
   Meanwhile, combine 2 tsp olive oil, 2 tsp red wine vinegar and ½ tsp honey in a large bowl and season with salt and pepper. Add the cabbage, carrot, capsicum and pepitas and toss to combine.
5. Step 5 — Serve up
   Thickly slice the steaks. Divide the beef and slaw among plates and enjoy!
6. Step 6 — Make it yours
   Not a fan of raw capsicum? Instead of adding it to the slaw, simply cook it in the frypan with a little olive oil until softened, then serve it on top of the beef.

Allergens

Sulfit