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Spiced flank steak with pickled cabbage salad

Name: Spiced flank steak with pickled cabbage salad
Yield: 4
Ingredients: 2 tbs olive oil; 1 tbs brown sugar; ½ tsp smoked paprika; ½ tsp ground coriander; ½ tsp turmeric; ½ tsp garlic granules; ¼ tsp cayenne pepper; ¼ tsp ground ginger; 500g piece beef flank steak; Warm pita bread; Dill pickles; ¼ red cabbage, thinly sliced; Juice of 2 limes; ½ tsp caster sugar; 2 tbsp thinly sliced mint leaves; ½ cup (125ml) sour cream; 2 tbs horseradish cream; 1 tbs Dijon mustard

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Nov 24, 2018

“Bring the steak to room temperature before cooking so it cooks evenly” - Colin Fassnidge.

2 tbs olive oil
1 tbs brown sugar
½ tsp smoked paprika
½ tsp ground coriander
½ tsp turmeric
½ tsp garlic granules
¼ tsp cayenne pepper
¼ tsp ground ginger
500g piece beef flank steak

To serve

Warm pita bread
Dill pickles

Pickled cabbage

¼ red cabbage, thinly sliced
Juice of 2 limes
½ tsp caster sugar
2 tbsp thinly sliced mint leaves

Horseradish cream

½ cup (125ml) sour cream
2 tbs horseradish cream
1 tbs Dijon mustard

Method

1.

Mix oil, sugar, spices, 2 tsp salt flakes and ½ tsp ground black pepper in a bowl. Rub mixture all over steak. Leave to marinade for 20 minutes at room temperature.
2.

For pickled cabbage, toss cabbage, lime juice, sugar and ½ tsp salt flakes in a bowl to combine. Set aside for 20 minutes, stirring occasionally, then mix in mint.
3.

For horseradish cream, combine all the ingredients in a bowl and season.
4.

Heat barbecue or grill pan to medium and cook streak for 8 minutes each side for medium-rare. Cover loosely with foil and rest for 10 minutes, then thickly slice.
5.

Spread 2 tbs horseradish cream on each pita bread and top with steak, pickled cabbage and dill pickles.