Steak with buttermilk cornslaw
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Using buttermilk in this dressing adds a creamy tangy flavour. When combined with chives, lemon juice and mustard it makes a tasty little dressing for crisp cabbage and corn slaw. It's the prefect side for perfectly grilled steaks.
Ingredients
Orange sweet potato (kumara)
350 g, cut into batons
Beef scotch fillet (rib eye), raw
576 g, (buy 4x180g fillets)
Savoy cabbage
1½ cup(s), finely shredded
Carrot(s)
1 medium, coarsely grated
Canned corn kernels, rinsed and drained
185 g, (buy 1 x 310g can)
Buttermilk
⅓ cup(s)
Fresh chives
2 tbs, chopped
Lemon juice
1 tbs
Dijon mustard
1 tsp
Tomato relish
¼ cup(s), (60g)
Oil spray
2 x 3 second spray(s)
Instructions
1
Microwave the sweet potato on high (100%) for 2 minutes. Heat a barbecue or chargrill on medium-high. Lightly spray the sweet potato with oil. Cook for 2-3 minutes each side or until tender.
2
Lightly spray the steaks with oil and season with salt and pepper. Cook for 2-3 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil to rest.
3
Combine the cabbage, carrot and corn in a bowl. Whisk the buttermilk, chives, lemon juice and mustard in a bowl until combined. Season with salt and pepper. Add to the salad and toss to combine.
4
Top the steaks with the tomato relish and serve with the cornslaw and sweet potato.
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