Looking for a recipe for delicious sustainable beef? Try this one - Mustard-Pepper Australian Beef with Creamy Coleslaw.
4 Australian beef strip loin steaks
2 tablespoons mustard seeds
2 tablespoons freshly ground pepper
2 tablespoons oregano
1 teaspoon coarse salt
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
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 1-2 tablespoons of oil in pan and cook meat over medium high heat for 3-4 minutes each side for medium rare, or cooked to your preference.
Serve over coleslaw with lemon wedges, a loaf of sourdough bread, and a glass of Pinot to bring some fruit to the spice!