No beef option - beef bolar blade is replaced with chicken breast fillets
2. Thinly slice tomato, cut capsicum into strips, roughly grate beetroot and arrange on a platter. Toss kaleslaw with 1 tbsp olive oil and 1/2 tbsp vinegar. Place everything on the table for serving.
3. Combine 1 tbsp oil, 1/2 tbsp soy sauce, 2 tsp paprika, salt and pepper then rub all over steaks to coat. Cook in a heated frypan over high heat for 4-6 minutes on each side, or to your liking. Set aside to rest before slicing.
4. Chop coriander and combine with yoghurt and crushed garlic. Season to taste with salt and pepper.
5. Serve beef bolar blade at the table with salad. Spoon over coriander yoghurt and top with pickled shallot. Serve with lemon wedges.
Cook bolar blade on the barbecue if preferred.
You could also serve this meal with flatbreads or wraps!
No beef option - beef bolar blade is replaced with chicken breast fillets.
Cook in pan for 8-10 minutes each side or until cooked through.
GREEN CAPSICUM, 1
KALESLAW, 1/2 bag (200g) *
BEEF BOLAR BLADE, 800g
CORIANDER, 1/2 packet (30g) *
NATURAL YOGHURT, 1/2 tub (250g) *
GARLIC, 1 clove
LEMON, 1/2 *
FROM YOUR PANTRY
oil (for cooking + olive), salt, pepper, soy sauce (or tamari), apple cider vinegar, brown sugar, smoked paprika