Beef with Wasabi Slaw


PREP TIME 10-15 minutes
COOK TIME 10-12 minutes


400g Pure Black eye fillet
300g Pure Black flat iron steak
1 tbsp olive oil

For the marinade;
50ml rice wine vinegar
50ml soy sauce
50g brown sugar
1 clove garlic, finely grated
2cm knob ginger, finely grated

For the wasabi slaw;
1 cup green cabbage, thinly sliced
1 cup purple cabbage, thinly slice
¼ of a cucumber, thinly sliced
3 spring onion, thinly sliced
¼ bunch kale, thinly sliced
½ tbsp wasabi paste
2 tbsp crème fraiche
2 tbsp kewpie mayonnaise
Juice of 1 lemon
Pinch of Tasman sea salt


Step 1
To make the marinade, combine all ingredients in a bowl. Coat flat iron steak in the marinade and place in the fridge for a minimum of 15 minutes.

Step 2
To make the wasabi slaw, combine all the wet ingredients in a bowl and pour over the slaw mix.

Step 3
To cook the eye fillet, drizzle olive oil over each side and place onto a flat grill plate over a high temperature, cook for 2 minutes on each side. Set aside to rest.

Step 4
Remove flat iron steak from the fridge and place onto the hot flat grill plate, cook for 3 minutes on each side.