Steak with Garlic Herb Dressing & Rainbow Slaw

Finely chop the parsley and crush or mince the garlic. In a bowl, combine the parsley with the garlic, extra virgin olive oil and white balsamic vinegar. Season to taste with salt and pepper.

Add the olive oil and half of the Mexican-style spices* to the potatoes. Fry for 5 - 7 minutes over medium-high heat, tossing regularly. Season to taste with salt and pepper. Meanwhile, slice the cucumber.

*Take care, this ingredient is spicy! Use as preferred.

Meanwhile, in a salad bowl combine the white wine vinegar with a third of the mayonnaise. Add the slaw mix and toss well to combine, then season to taste with salt and pepper. In a small bowl, combine the rest of the mayonnaise (see Tip) and Mexican-style spices with the water (see pantry for amount).

Health Tip: This meal is high in calories. If you're watching your calorie intake, substitute half of the mayonnaise with yogurt.

Melt the butter in a frying pan over medium-high heat. When the pan is nice and hot, fry the steak for 1 - 3 minutes per side. Remove from the pan and season with pepper, then allow to rest under aluminium foil.