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!
Ingredients
- 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
Method
- 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.
- 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.
- 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.
- Serve over coleslaw with lemon wedges, a loaf of sourdough bread, and a glass of Pinot to bring some fruit to the spice!
