Vitamin-packed coleslaw enriches a simple beef sandwich.
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2 tablespoons tomato paste
125 ml freshly squeezed lime juice (about 3 limes)
1½ teaspoons ground coriander
500 g well-trimmed sirloin steak
1 teaspoon sugar
1 teaspoon salt
1 teaspoon chilli flakes
250 g shredded green cabbage
2 medium carrots, coarsely grated
1 large red capsicum, cut into matchsticks
30g chopped coriander
20g chopped mint
4 bread rolls, halved
Directions Prep:10min › Cook:10min › Extra time:30min › Ready in:50min
Mix tomato paste, half the lime juice and all the ground coriander in a shallow dish. Add the steak, turning to coat. Refrigerate for 30 minutes.
Whisk the remaining lime juice, the sugar, salt and chilli flakes in a large bowl. Add the cabbage, carrot, capsicum, coriander and mint; toss thoroughly to combine. Refrigerate coleslaw until serving time.
Preheat grill. Remove steak from marinade. Cook 15 cm from heat for 4 minutes per side for medium-rare, brushing any remaining marinade over steak halfway through the cooking time. Let stand for 10 minutes. Cut steak diagonally across the grain into thin slices. (Steak can be cooked on a barbecue.)
To serve, fill rolls with coleslaw and top with steak.