Flat-Iron Steaks with White Cabbage and Kale Slaw

Flat-Iron Steaks with White Cabbage and Kale Slaw
By Martin Bosley
Preparation time: 30m
Cooking time: 10m
Difficulty:

Ingredients

  • 1 pack Silver Fern Farms Beef Flat-Iron Steaks
  • Olive oil
  • Sea salt and ground pepper



Slaw


  • 1 small savoy cabbage
  • 1 bunch kale
  • 1 small bunch of mint
  • 1 granny smith apple, cut into matchsticks
  • 3oz Hazelnuts, lightly toasted


Dressing

  • 4oz ricotta cheese
  • a pinch of powdered ginger
  • 3 Tbsp olive oil

Method

Step 1

To make the slaw: Shred the cabbage and kale finely and rinse thoroughly in cold water. Drain and shake dry in a tea towel. Finely chop the mint leaves and apple and toss with the cabbage and kale. Roughly chop the hazelnuts and add to the salad.

Step 2

For the dressing, put the ricotta into a small bowl with a pinch of salt and ginger then whisk in the olive oil. Toss the dressing through the salad. Serve very cold, straight from the fridge.

Step 3

To cook the steaks preheat a sauté pan or grill. Rub the steaks with olive oil. Not the pan or grill. Heat the pan or grill until searing hot.

Step 4

Add the steaks and cook for approximately 4 minutes until brown and caramelized. Turn and season the steaks with salt and pepper. Cook for approximately the same amount of time on this side. Transfer to a plate, cover and rest for 5 minutes.

Step 5

Slice against the grain and serve on top of a pile of chilled slaw.