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    Pepper Steak with Hot Coleslaw

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    Pepper Steak with Hot Coleslaw

    January abstinence needn't mean avoiding your favourite foods; so have a steak by all means, but try serving it with a winter cabbage coleslaw.

    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 300g Organic pointed or Savoy cabbage
    • 1 tbsp White wine vinegar
    • 2 tsp Clear honey
    • 3 tbsp Natural yogurt
    • 1 tsp Ground ginger
    • 1 tsp Caraway seeds
    • 1 tsp Dijon mustard
    • 4 Sirloin or fillet steaks (150g each), trimmed
    • 2 tbsp Olive oil
    • 1 tbsp Roughly ground black pepper
    • 2 tbsp Flat-leaf parsley


    1. Remove the outer leaves of the cabbage, cut them in half lengthways, and slice very finely.
    2. In a large bowl, whisk the vinegar, honey, yogurt, ginger, caraway seeds and mustard with some salt and pepper, until smooth.
    3. Brush the steaks with olive oil and press one side into the cracked pepper. Sear in a hot pan until crusty but still pink inside, turning once, and rest for 5 minutes in a warm place.
    4. Blanch the cabbage in a big pot of salted, boiling water for 1 minute, then drain well. Toss in the dressing to coat and arrange on warm plates; serve any extra in a bowl. Slice the steak and arrange on top. Scatter with the parsley.

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    Drinks recommendation

    An Argentine cabernet has the intensity and liveliness called for by this fresh approach to classic peppered steak.


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    4 stars