Photo of Steak with buttermilk cornslaw by WW

Steak with buttermilk cornslaw

7 - 10
PersonalPoints™ per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
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

Trimmed beef scotch fillet

576 g, (buy 4x180g fillets)

Savoy cabbage

1½ cup(s), finely shredded

Carrot(s)

1 medium, coarsely grated

Canned corn kernels in brine, rinsed, drained

185 g, (buy 1 x 310g can)

Buttermilk

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.

Notes

SERVING SUGGESTION: Chargrilled asparagus spears.