- 500g potatoes
- 1 green cabbage
- 1 beetroot
- 1 red onion
- A handful of flat leaf parsley, leaves only
- 1 tbsp red wine vinegar
- 2 top rump minute steaks
- 1 pear
- 1 tsp carraway seeds
- Sea salt
- 1 tsp + 3 tbsp water
- 1 tsp + 1 tsp olive oil
- Freshly ground pepper
Put a large pan of salted water on to boil. Heat your grill to high. Scrub the potatoes and chop them into bite-size chunks. When the water is boiling, add them to the pan. Simmer for 15-20 mins till tender when pressed with a fork.
While the potatoes simmer, slice the cabbage into thin steaks. Grill on a baking tray for 5 mins each side till starting to char. Set aside to cool.
While the cabbage cools, top, tail and peel the beetroot. Slice into thin batons or coarsely grate. Peel and finely slice the onion. Chop half of the parsley leaves. Stir all three together in a bowl.
Shred the cabbage and add it the bowl. Put a dry frying pan over a medium heat. Add 1 tsp carrarway seeds. Toast for 3 mins, shaking the pan. Add to the bowl.
Whisk 1 tbsp red wine vinegar with 1 tsp water and 1 tsp olive oil in a small bowl. Season well. Pour into the beetroot slaw and toss together to coat.
Heat a frying pan till smoking hot. Rub the steaks with 1 tsp oil and some salt and pepper. Fry for 1 min on each side. Remove the steaks from the pan. Set aside on a board and loosely cover with foil. Rest for 5 mins.
Quarter the pear and slice out the cores. Put the steak pan on a medium-low heat. Add the pear and 3 tbsp water. Fry for 3-4 mins, turning occasionally and adding water if the pan dries out.
Drain the potatoes. Slice the steaks. Serve with the potatoes, pear and beetroot slaw. Roughly chop the remaining parsley leaves and scatter over the top to finish them.