Steak burger with kale slaw
125 g, curly variety, finely shredded
1 medium, shredded
125 g, chopped
Fresh flat-leaf parsley
1 cup(s), coarsley chopped
¼ cup(s), (60ml)
2 tsp, white variety
Lean beef sirloin steak
4 individual, (4x125g) fat trimmed
2 medium, sliced into rings
Flat bread, pita pocket, light, wholemeal
4 individual, (4x31g)
2 medium, sliced
Pickled gherkin, drained
2 individual, sliced lengthways
1 x 3 second spray(s)
- Combine kale, carrot, cabbage and parsley in a medium bowl. Whisk buttermilk, vinegar and mustard in a small bowl until combined. Season with salt and pepper and pour over vegetables. Toss to combine.
- Use a meat mallet to pound steaks until 1cm thick. Lightly spray a chargrill with oil and preheat over medium-high heat. Cook onion and steak for 2-3 minutes each side or until onion has browned and steak is cooked to your liking.
- Carefully split pita pockets in half. Sandwich pita with slaw, steak, onion, tomato and pickle. Serve.