Cumin Spiced Beef

Steps

1. a full kettle to the boil.
2. Combine first measure of yoghurt, vinegar, mustard and salt in a large bowl and mix well. Finely chop broccoli florets and place in a medium, heat-proof bowl with a pinch of salt. Cover with boiling water and a plate and leave for 2-3 minutes then drain. Run under cold tap to refresh, then drain thoroughly.
3. Thinly slice cabbage until you have about 1½ cups worth; peel and grate carrot; thinly slice apple then cut into matchsticks or grate (discard core). Add to bowl with yoghurt mixture along with drained broccoli. Season to taste with salt and pepper and toss to combine.
4. Pat beef dry with paper towels and remove any excess fat, if required. Rub with oil and beef spice mix and season with salt. Heat a medium, dry fry-pan or grill plate on high heat and cook beef for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest, covered with foil, for 2-3 minutes.
5. In a small bowl combine second measure of yoghurt with chipotle sauce (if using) and set aside. Slice beef thinly against the grain.
6. divide broccoli slaw between plates and sprinkle over super seed mix. Top with slices of beef, dollop over chipotle yoghurt (if using) and garnish with coriander.