Red cabbage coleslaw with orange dressing and lemon rump steaks

Ingredients for 2 servings:

• 400 g red cabbage, fresh
• 3 oranges
• 2 lemons, organic
• 2 beef steaks (rump steaks)
• 1 bunch of dill
• 150 g yogurt, 3.5% fat
• 1 tsp mustard, medium hot
• 6 tbsp orange juice
• 2 tbsp olive oil
• some sugar
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Clean the red cabbage, remove the outer leaves, and then cut or shred the red cabbage into fine strips. Knead well with your hands in a bowl with a little salt. Peel the oranges, fillet them, and then halve the fillets again. Wash the dill, spin it dry, reserving some for serving and roughly chopping the rest. Wash one lemon, zest it, and squeeze out the juice. Wash the second lemon, slice it, and remove any pips. Mix together a dressing from the yogurt, mustard, and orange juice. Stir in the chopped dill, and season with pepper and sugar. Stir the red cabbage and orange segments into the dressing and let the salad marinate in the refrigerator for about 20 minutes. Mix together a marinade from the lemon zest, lemon juice, olive oil, pepper, and salt. Rinse the rump steaks, pat them dry, and marinate for about an hour. Heat a pan and briefly sear the rump steaks with the marinade. Then reduce the heat. Place lemon slices on the steaks and in the pan, and let the steaks cook slowly. Arrange the red cabbage coleslaw on plates, place a steak on each plate, top with the lemon slices, and pour some of the cooking fat from the pan over the steaks.