Mustard-Pepper Australian Beef with Creamy Coleslaw
Spiced beef and creamy coleslaw are a perfect pairing. Mustard, pepper and oregano add lots of flavor to Australian beef steaks. The bright coleslaw made with cabbage, pepper and fennel rounds out this delicious dish.
| Serving Size | 4 |
|---|---|
| Prep Time | 20 mins. |
| Cook Time | 8 mins. |
Ingredients
- 4 Australian beef strip loin steaks
- Olive oil
- 2 tablespoons mustard seeds
- 2 tablespoons freshly ground pepper
- 2 tablespoons oregano
- 1 teaspoon coarse salt
- Creamy Coleslaw
- 1 tablespoon Dijon mustard
- 1/3 cup buttermilk
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons caraway seeds (optional)
- 1/2 head Napa cabbage (or preferred white cabbage)
- 1 red pepper, thinly sliced
- 1 bulb fennel, white part only, thinly sliced
- 1/4 cup fresh dill, chopped�
Preparation
- Brush steaks with olive oil. Spread mustard seeds, pepper, oregano and salt on a plate and firmly press both sides of meat into the mixture to form a crust. Set aside.
- To prepare coleslaw, whisk together mustard, buttermilk, lemon juice, oil and caraway seeds. Place cabbage, pepper, fennel and dill in a bowl and toss with the dressing.
- Refrigerate and allow flavors to develop while meat cooks.
- Heat 1 to 2 tablespoons of oil in pan and cook meat over medium-high heat for 3 to 4 minutes each side for medium-rare, or cooked to your preference.
- Serve over coleslaw with lemon wedges.
Mustard-Pepper Australian Beef with Creamy Coleslaw
Spiced beef and creamy coleslaw are a perfect pairing. Mustard, pepper and oregano add lots of flavor to Australian beef steaks. The bright coleslaw made with cabbage, pepper and fennel rounds out this delicious dish.
4
Prep: 20 mins.
Cook: 8 mins.
Preparation
- Brush steaks with olive oil. Spread mustard seeds, pepper, oregano and salt on a plate and firmly press both sides of meat into the mixture to form a crust. Set aside.
- To prepare coleslaw, whisk together mustard, buttermilk, lemon juice, oil and caraway seeds. Place cabbage, pepper, fennel and dill in a bowl and toss with the dressing.
- Refrigerate and allow flavors to develop while meat cooks.
- Heat 1 to 2 tablespoons of oil in pan and cook meat over medium-high heat for 3 to 4 minutes each side for medium-rare, or cooked to your preference.
- Serve over coleslaw with lemon wedges.
Ingredients
- 4 Australian beef strip loin steaks
- Olive oil
- 2 tablespoons mustard seeds
- 2 tablespoons freshly ground pepper
- 2 tablespoons oregano
- 1 teaspoon coarse salt
- Creamy Coleslaw
- 1 tablespoon Dijon mustard
- 1/3 cup buttermilk
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons caraway seeds (optional)
- 1/2 head Napa cabbage (or preferred white cabbage)
- 1 red pepper, thinly sliced
- 1 bulb fennel, white part only, thinly sliced
- 1/4 cup fresh dill, chopped�
