Pastrami Spiced Steak and Cabbage Rice Bowl by Ben Lippett

Ingredients

• 400g (14 oz) bavette steak
• 1/2 head hispi cabbage, halved
• 300g (1.5 cup) sushi rice, cooked
• 2 tbsp pastrami spice rub (coriander, black pepper, garlic powder, mustard seed)
• 1 tbsp neutral oil
• 2 tbsp cider vinegar
• 1/2 tsp salt

Instructions

1. Preheat your oven to 200°C (400°F).
2. Rub the bavette steak generously with the pastrami spice rub on all sides.
3. Place the halved hispi cabbage cut-side up on a baking sheet, drizzle with a little oil, and roast for 15-20 minutes until tender and charred at the edges.
4. Heat a heavy skillet over high heat with 1 tbsp oil; once smoking, sear the steak for 3-4 minutes per side for medium-rare.
5. Remove the steak from the pan and let it rest on a cutting board for at least 8 minutes.
6. While the steak rests, dress the roasted cabbage with the cider vinegar and a pinch of salt.
7. Carve the steak against the grain into thin slices.
8. Assemble bowls by placing a portion of cooked sushi rice at the base, topping with the roasted cabbage and sliced steak.