Preparation: 20 minutes, plus at least 30 minutes marinating
Cooking: 10 minutes
2 tablespoons tomato paste (concentrated purée)
1½ teaspoons ground coriander
½ cup (125 ml) fresh lime juice
500 g (1 lb) lean sirloin steak
1 teaspoon sugar
½ teaspoon salt
1 teaspoon dried red chilli flakes
3 cups (225 g) shredded green cabbage
2 carrots, coarsely grated
1 large red capsicum (bell pepper), halved, seeded and sliced
½ cup (15 g) chopped fresh coriander (cilantro) leaves
7 g chopped fresh mint
4 bread rolls, halved
1. Combine the tomato paste, ground coriander and ¼ cup (60 ml) of the lime juice in a bowl. Add the steak, turning to coat, and refrigerate for at least 30 minutes.
2. Whisk the remaining lime juice in a large bowl with the sugar, salt and chilli flakes. Add the cabbage, carrots, capsicum, coriander and mint and toss well to combine. Cover with plastic wrap and refrigerate until needed.
3. Heat a chargrill pan or barbecue hotplate to high. Cook the steak for 4 minutes on each side, brushing any remaining marinade over the steak halfway through, until cooked to your liking. Leave to rest for 10 minutes, then thinly slice across the grain.
4. To serve, fill each bread roll with some of the cabbage mixture and top with the steak. Serve immediately.
Each serving provides: 1805 kJ, 431 kcal, 34 g protein, 11 g fat (4 g saturated fat), 49 g carbohydrate (10 g sugars), 7 g fibre, 888 mg sodium