2 rump steaks
1 tsp cumin seeds
4 tbsp Pollen organics Sweet and Sour tamari dressing (or make your own using olive oil, cider vinegar, honey and tamari soy sauce)
¼ red cabbage, finely shredded
2 carrots, coarsely grated
250g cooked and peeled baby beetroot, halved and sliced
1. Heat a griddle pan over a high heat until very hot. Brush the steaks with a little olive oil and season on both sides. Griddle for 2-3 minutes each side for medium-rare, or longer if you prefer. Remove from the pan and allow to rest for 5 minutes.
2. Meanwhile, heat a frying pan over a medium heat, add the cumin seeds and toast for a couple of minutes before pouring in the tamari dressing, then bring to a simmer to heat through.
3. In a large bowl, combine the shredded cabbage, carrots and beetroot, pour over the warm pan dressing and toss well, seasoning to taste. Serve the steaks topped with a spoonful of the warm salad.