Sirloin Steak with Cabbage Salad
Juicy steak with crisp cabbage salad and vinaigrette
- 2 Sirloin steaks (grass-fed preferred)
- Extra virgin olive oil
- Salt
- White cabbage
- Red cabbage
- Red onion
- Zucchini
- Radish
- Carrot
Dressing
- 1 garlic clove (grated)
- 1 tbsp honey or maple syrup
- 1 dl apple cider vinegar
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
Let the meat reach room temperature before cooking.
Shred white and red cabbage.
Slice red onion into thin half-moons.
Spiralize zucchini, daikon, and carrot.
Combine all vegetables in a bowl and add garlic.
Drizzle honey, then add apple cider vinegar, lemon juice, and olive oil.
Mix well and season with salt.
Cook the steak: Grill with olive oil and salt for 3 minutes per side, or pan-fry in olive oil over medium heat for 3 minutes per side (ensure pan is hot).
Let rest for a few minutes before serving.
Let meat rest before serving for best texture.