Mustard-Pepper Australian Beef

with Creamy Coleslaw

Beef

• 4 Australian beef strip loin steaks
• olive oil
• 2 tablespoons mustard seeds
• 2 tablespoons freshly ground pepper
• 2 tablespoons oregano
• 1 teaspoon coarse salt

Creamy Coleslaw

• 1 tablespoon Dijon mustard
• 1/3 cup buttermilk
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 teaspoons caraway seeds (optional)
• 1/2 head Napa cabbage (or preferred white cabbage)
• 1 red pepper, thinly sliced
• 1 bulb fennel, white part only, thinly sliced
• 1/4 cup fresh dill, chopped

Method

1. Brush steaks with olive oil. Spread mustard seeds, pepper, oregano, and salt on a plate and firmly press both sides of meat into the mixture to form a crust. Set aside.
2. To prepare coleslaw, whisk together mustard, buttermilk, lemon juice, oil, and caraway seeds. Place cabbage, pepper, fennel, and dill in a bowl and toss with the dressing. Refrigerate and allow flavors to develop while meat cooks.
3. Heat 1-2 tablespoons of oil in pan and cook meat over medium high heat for 3-4 minutes each side for medium rare, or cooked to your preference.

Serve over coleslaw with lemon wedges, a loaf of sourdough bread, and a glass of Pinot to bring some fruit to the spice!