Steak with buttermilk cornslaw
11
Points®
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
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)