Barbecued Flat-Iron Steak with White Cabbage and Kale Slaw

Slaw: Shred the cabbage and kale finely and rinse thoroughly in cold water. Drain and shake dry in a tea towel.

Finely chop the mint leaves and apple and toss with the cabbage and kale. Roughly chop the hazelnuts and add to the salad. 

Dressing: Put the ricotta into a small bowl with a pinch of salt and ginger then whisk in the olive oil.

Toss the dressing through the salad. Serve very cold, straight from the fridge. 

Steak: Preheat a sauté pan or barbecue.

Rub the steaks with olive oil. Not the pan or barbecue.

Heat the pan or barbecue until searing hot.

Add the steaks and cook for approximately 4 minutes until brown and caramelised. Turn and season the steaks with salt and pepper. Cook for approximately the same amount of time on this side.

Transfer to a plate, cover and rest for 5 minutes.

Slice against the grain and serve on top of a pile of chilled slaw.