Mustard-Pepper Australian Beef with Creamy Coleslaw

  • Prep time 30Min
  • Cook time 30Min
  • Technique Grill
  • Meat Beef
  • Cut Loin
  • Serves 4

Unveil a culinary masterpiece with our Mustard-Pepper Australian Beef complemented by Creamy Coleslaw. This pairing offers an explosion of flavours that your tastebuds will thank you for. A must-try!


  • 4 Australian beef strip loin steaks
  • Olive oil
  • 2 tablespoons mustard seeds
  • 2 tablespoons freshly ground pepper
  • 2 tablespoons oregano
  • 1 teaspoon coarse salt

Creamy Coleslaw:

  • 1 tablespoon Dijon mustard
  • 1/3 cup buttermilk
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons caraway seeds (optional)
  • 1/2 head Napa cabbage (or preferred white cabbage)
  • 1 red pepper, thinly sliced
  • 1 bulb fennel, white part only, thinly sliced
  • 1/4 cup fresh dill, chopped 


  1. Brush steaks with olive oil. Spread mustard seeds, pepper, oregano, and salt on a plate and firmly press both sides of meat into the mixture to form a crust. Set aside.
  2. To prepare coleslaw, whisk together mustard, buttermilk, lemon juice, oil, and caraway seeds. Place cabbage, pepper, fennel, and dill in a bowl and toss with the dressing. Refrigerate and allow flavours to develop while meat cooks.
  3. Heat 1-2 tablespoons of oil in a pan and cook meat over medium high heat for 3-4 minutes each side for medium rare, or cooked to your preference.
  4. Serve over coleslaw with lemon wedges, a loaf of sourdough bread, and a glass of Pinot to bring some fruit to the spice!