Rump steak with ginger-coleslaw

Name: Rump steak with ginger-coleslaw
Cook time: 35 min
Total time: 3 h 20 min
Yield: 4
Ingredients: 3 Branch/s Rosemary; 4 Stem/s Thyme; 5 TABLESPOONS Olive oil; 4 Rump steaks (approx. 250 g each); 400 g White cabbage; 5 TABLESPOONS Cider vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 Onion; 1 Garlic clove; 1 Ginger (approx. 20 g); 1/2 bunch Coriander; 4 TABLESPOONS Teriyaki sauce; 7-10 Tbsp Organic Lime; 7-10 Tbsp Aluminium foil

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

Low-carb fans, watch out, you can really hit here! The rosemary steak provides protein, the coleslaw made of white and red cabbage is full of fibre - despite fewer calories, they satisfy the appetite quickly and for a long time

COOK TIME
35 mins

TOTAL TIME
200 mins

Ingredients

Servings: 4

3 Branch/s Rosemary
4 Stem/s Thyme
5 TABLESPOONS Olive oil
4 Rump steaks (approx. 250 g each)
400 g White cabbage
5 TABLESPOONS Cider vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 Onion
1 Garlic clove
1 Ginger (approx. 20 g)
1/2 bunch Coriander
4 TABLESPOONS Teriyaki sauce
7-10 Tbsp Organic Lime
7-10 Tbsp Aluminium foil

Directions

1
Wash the rosemary and thyme and dab dry. Pluck off rosemary needles and thyme leaves. Chop both finely. Mix with 4 tablespoons of oil. Dab the meat dry and cut off the fat edge. S
2
Clean and wash the white and red cabbage, cut off the stalk. Cut cabbage into fine strips. Mix with vinegar, 1 tbsp. oil and 1⁄2 tsp. salt and knead vigorously with your hands.
3
Peel and finely chop the onion. Peel garlic and ginger, chop very finely. Wash coriander, shake dry and pluck off the leaves. Mix onion, garlic, ginger, coriander and Teriyaki sauce into the cabbage. Season with salt, pepper and sugar. Leave to stand for at least 30 minutes.
4
Heat a pan without fat. Lightly dab steaks to remove some oil. Fry the steaks in the hot pan over a high heat for 1 minute. Then fry over medium heat for 3-4 minutes on each side. Season with salt and pepper. Remove, wrap in aluminium foil and leave to rest for about 10 minutes. Season Coleslaw to taste again. Serve with the steaks and add lime wedges as desired.