2 Silver Fern Farms Flat-Iron Steak Packs
sea salt and ground pepper
1 small savoy cabbage
1 bunch kale
1 small bunch of mint
1 granny smith apple, cut into matchsticks
80g Hazelnuts, lightly toasted
120g ricotta cheese
a pinch of powdered ginger
3 tablespoons olive oil
Slaw: Shred the cabbage and kale finely and rinse thoroughly in cold water. Drain and shake dry in a tea towel.
Finely chop the mint leaves and apple and toss with the cabbage and kale. Roughly chop the hazelnuts and add to the salad.
Dressing: Put the ricotta into a small bowl with a pinch of salt and ginger then whisk in the olive oil.
Toss the dressing through the salad. Serve very cold, straight from the fridge.
Steak: Preheat a sauté pan or barbecue.
Rub the steaks with olive oil. Not the pan or barbecue.
Heat the pan or barbecue until searing hot.
Add the steaks and cook for approximately 4 minutes until brown and caramelised. Turn and season the steaks with salt and pepper. Cook for approximately the same amount of time on this side.
Transfer to a plate, cover and rest for 5 minutes.
Slice against the grain and serve on top of a pile of chilled slaw.