Spiced beef with grape slaw
A stress-free recipe that combines juicy beef and creamy hummus served on toasted sourdough. Make it your own by adding extras like pecans, celery or radishes to the slaw.
View the method
- ¼-½ cabbage, finely sliced
- 1 capsicum finely sliced
- 300g seedless grapes, ½’d
- 1 bunch Superb Herb chives, chopped (optional)
- 4 Greater Good Mini Carrots, grated
- 80 g Edmonds Mayonnaise
- 2 tbs balsamic vinegar
- 2-3 tsps Masterfoods Moroccan Seasoning
- 400g rump steak, cut into strips
- 1 Cottage Lane Sourdough Batard
- 200g Lisa’s Hummus
- ALSO NEED: olive oil, salt and pepper
Back to ingredients
- Mix cabbage, capsicum, grapes, chives and carrot with mayonnaise and vinegar.
- Set aside, covered.
- Put a fry pan on high heat with a little oil.
- Toss the steak slices in the seasoning.
- Add the steak to the really hot pan in 2 batches. Cook until medium rare then put aside on a plate.
- It will cook a bit more while it sits.
- Cut 8- 12 slices from the batard.
- Either use a toaster or set the oven to grill and toast the batard slices on both sides.
- When cooked, spread hummus generously on each piece of batard.
- Then top with the steak slices and serve with the slaw.
- Make the slaw your own by adding extras like pecans, celery or radishes.
- To make a lighter dressing, substitute natural yoghurt or buttermilk for the mayonnaise.
- Buttering the batard before adding the hummus will make it extra tasty.
- As well as using balsamic vinegar for dressings, add a little to beef dishes for an extra layer of taste.