The Canny Cook: Steak, red cabbage and horseradish rolls recipe

Bavette is a great-value and supremely tasty cut of steak that is wonderful cooked on a barbecue. This is the perfect summer sandwich.

Eleanor maidment

I love a summer slaw. It is my salad of choice this year and has me thinking about how wonderful the humble cabbage is.

A standard red or white cabbage costs around 60p from most supermarkets and you’ll only need about a quarter of it for a slaw to feed four, which is amazing value. And the remainder can sit happily in your crisper drawer for a couple of weeks – a very appealing alternative to most salad leaves, which can spoil quickly.

I keep my slaws simple, finely shredding the cabbage, adding a little spring or red onion, some shredded carrot and a dressing of equal parts greek yogurt and mayonnaise with a splash of lemon juice or vinegar, a drizzle of honey or maple syrup and salt and pepper. Sometimes I jazz it up with charred sweetcorn, sliced green chillies, a little mustard or shredded apple.

I have also been cooking cabbage on the barbecue: if you’ve never tried it, you must. Use any variety, though I’m partial to a sweetheart or pointed spring cabbage. Cut it into thick wedges, sprinkle with a little water (to help it steam) and brush with oil, then cook on a hot barbecue (or griddle pan) on all sides until charred, wilting and tender. Spoon over a little melted butter, a squeeze of lime juice and sprinkle of sea salt and you have a wonderful side that far exceeds cabbage’s humdrum reputation.

Steak, red cabbage and horseradish rolls recipe

Steak red cabbage and horseradish rolls
Holly Exley

METHOD

  1. Take the steaks out of their packaging at least 30 minutes before cooking; season with salt and pepper.
  2. Finely shred the cabbage with a sharp knife, a mandoline or use a peeler to pare it into strips.
  3. In a mixing bowl, stir together 3 tbsp mayonnaise, 1 tbsp creamed horseradish, a squeeze of lemon juice and a drizzle of honey. Toss in the cabbage, season then leave for 20 minutes to soften.
  4. Preheat the oven to 200C/180C fan/gas 6. Heat the ciabatta rolls for 10 minutes (check pack instructions as timings can vary).
  5. Heat a griddle or frying pan over a high heat (or prepare a hot barbecue). Rub the steaks all over with 1 tbsp olive oil. For medium rare, cook for 2-3 minutes on each side (timing may vary depending on thickness; aim for about 1 minute per 1cm).
  6. Rest the steaks for 5 minutes, then slice and pile into the rolls with the dressed red cabbage.

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*This cost assumes you already have some basic store-cupboard ingredients. Prices taken from Waitrose and correct at time of going to press.