MLA Mustard-Pepper Australian Beef with Creamy Coleslaw
- Prep time 20Min
- Cook time 8Min
- Technique Sear
- Meat Beef
- Cut Striploin
- Serves 4
Looking for a recipe for delicious sustainable beef? Try this one - Mustard-Pepper Australian Beef with Creamy Coleslaw.
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 flavors to develop while the meat cooks.
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Heat 1–2 tablespoons of oil in a pan and cook meat over medium-high heat for 3–4 minutes on each side for medium-rare, or to your preference.
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Serve over coleslaw with lemon wedges, a loaf of sourdough bread, and a glass of Pinot to bring some fruit to the spice.
