Smoky steaks with chunky slaw
Ready in 30 minutes
½ small red cabbage
4 carrots, peeled into ribbons with a veg peeler
1 head of broccoli, finely sliced
3 Granny Smith apples, cored and thinly sliced
1 small garlic clove, crushed
Juice of 2 limes, plus slices to serve
2 tsp sweet or hot smoked paprika
4 lean rump steaks, visible fat removed
Low-calorie cooking spray
25g fresh flat-leaf parsley, chopped, to serve
1 To make the slaw, mix together the cabbage, carrots, broccoli and apples in a large bowl. Mix together the garlic and lime juice, and season. Stir the dressing through the slaw, then set aside.
2 Place a non-stick griddle or frying pan over a medium-high heat. Rub the paprika over the steaks and spray with low-calorie cooking spray. When the pan is almost smoking hot, add the steaks, in batches if necessary, and cook for 4 minutes on each side for medium, or 5 minutes on each side for medium-well done.
3 Transfer the steaks to a plate, cover loosely with foil and leave to rest for 5 minutes. Serve with the slaw and extra lime slices, and scatter over the parsley.
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