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4 Clayton’s Organic beef strip loin steaks
olive oil
2 tablespoons mustard seeds
2 tablespoons freshly ground pepper
2 tablespoons oregano
1 teaspoon coarse salt 

Creamy Coleslaw

1 tablespoon Dijon mustard
1/3 cup buttermilk
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons caraway seeds (optional)
1/2 head Napa cabbage (or preferred white cabbage)
1 red pepper, thinly sliced
1 bulb fennel, white part only, thinly sliced
1/4 cup fresh dill, chopped Preparation Instructions: 

1. Brush steaks with olive oil. Spread mustard seeds, pepper, oregano, and salt on a plate and firmly press both sides of meat into the mixture to form a crust. Set aside.

2. To prepare coleslaw, whisk together mustard, buttermilk, lemon juice, oil, and caraway seeds. Place cabbage, pepper, fennel, and dill in a bowl and toss with the dressing. Refrigerate and allow flavors to develop while meat cooks.

3. Heat 1-2 tablespoons of oil in pan and cook meat over medium high heat for 3-4 minutes each side for medium rare, or cooked to your preference. 

Serve over coleslaw with lemon wedges, a loaf of sourdough bread, and a glass of Pinot Noir to bring some fruit to the spice!