For the satay dressing:
• ½ cup coconut milk
• 3–4 T smooth peanut butter
• 1 red chilli, sliced
• 1 T fish sauce
• 1 t rice wine vinegar
• 1 t sugar
• 1 lime, juiced
For the salad:
• ½ head shredded purple cabbage
• 1 x 400 g bag blanched Tenderstem broccoli
• 2 free-range sirloin steaks
• fresh mint, torn, for serving

To make the satay dressing, place coconut milk, smooth peanut butter, sliced red chilli, fish sauce, rice wine vinegar, sugar and the juice of 1 lime in a blender and blitz until smooth.

Season to taste and add 1–2 T more coconut milk if necessary. Loosen with water to reach the desired consistency.

Toss ½ head shredded purple cabbage with the bag blanched Tenderstem broccoli. Pan-fry the free-range sirloin steaks to your liking, slice while warm and arrange over the salad.

Serve with a handful of torn fresh mint and drizzle over the satay dressing.

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