Superfood Salad with Porterhouse Strips Fresh Mint and Yoghurt

Dry Toast Seeds & Nuts:

Heat a dry pan over medium high heat and toast seed mix and flaked almonds for 2-3 minutes, until they start to colour light brown. (TIP: be careful, they can burn quite quickly!).

Cook Steak:

Season steak on both sides with salt. Heat olive oil in a large pan over medium-high heat. When oil is shimmering, add steak and cook 2 - 3 minutes before flipping. Flip 3 times for a total cooking time of 10 - 12 minutes (or to your preferred doneness). Remove from pan and allow to rest. (TIP: we supply our meat as a thick-cut piece, as we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred, but bear in mind you will have to keep a closer eye on it to reach your desired doneness).

Prepare Ingredients:

Meanwhile, wash the fresh produce. Remove stems on kale and roughly chop. Grate carrot. Thinly slice radish into rounds (use a mandolin slicer if you have one). Pick mint leaves, discarding stems. Thinly slice red cabbage. Zest lemon and cut into wedges. Peel and cut red onion in half - thinly slice ½ (you will have ½ leftover). Optional: if you prefer to cook your red onion, you can cook over medium heat for 2-3 minutes in the same pan used for the steak).

Combine Salad Ingredients:

In a salad bowl or platter combine kale, cabbage, carrot, radish, sliced red onion, toasted nuts & seeds (reserving some for garnish) and mint leaves (tearing as you add and reserving some for garnish). Drizzle with a little olive oil (extra virgin if you have it), squeeze of lemon juice (to taste), season with salt and pepper and toss well. Combine lemon zest and yoghurt in a small bowl and mix well, season with salt and pepper.

You Plate It:

Slice steak across the grain into 5 mm thick or to your liking. Add sliced steak to the platter of salad, or divide amongst plates. Garnish with dollops of zested yoghurt, reserved nuts and seeds and any remaining mint. Enjoy!