Steak with buttermilk cornslaw
Orange sweet potato (kumara)
350 g, cut into batons
Beef scotch fillet, trimmed, raw
576 g, (buy 4x180g fillets)
1½ cup(s), finely shredded
1 medium, coarsely grated
Canned corn kernels in brine, rinsed, drained
185 g, (buy 1 x 310g can)
2 tbs, chopped
¼ cup(s), (60g)
2 x 3 second spray(s)
- 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.
- 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.
- 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.
- Top the steaks with the tomato relish and serve with the cornslaw and sweet potato.