Ingredients
Serves 4
- 600g rump steak
- 1 Tbsp olive oil
- Salt & black pepper to taste
- 4-6 large flour tortillas
For the slaw:
- 1 cup red cabbage, shredded
- 1 cup green cabbage, shredded
- 2 carrots, grated
- 1 cup butternut “spaghetti”
- 1 cup rainbow carrot “spaghetti”
- Sunflower shoots
- 250ml Nola Original Mayonnaise
Method
- Prepare the slaw ingredients.
- Just before serving, toss all the slaw ingredients with Nola Original Mayonnaise.
- For maximum effect, separate some of the slaw ingredients for transfer to a serving dish.
- Preheat a chargrill pan to a high heat.
- Rub the steaks with the oil and black pepper.
- Cook the steaks, 2-3 minutes on each side (or to your liking).
- Remove from the pan, cover with tin foil and set aside for 5 minutes to rest.
- Place on a cutting board and slice into ½ cm slices. Sprinkle with salt to taste.
- Preheat a chargrill pan and toast the flour tortillas on both sides.
- Serve the steak, slaw and tortillas on a serving platter as a sharing meal.
