BBQ Spiced Beef

Steps

1. Bring a medium pot of salted water to the boil. Preheat BBQ grill or hot plate to high (if using). Cook peas in pot of boiling water for 2-3 minutes, until tender then drain. Run under cold tap to refresh, then drain thoroughly and return to pot. Use a potato masher to roughly crush peas. Add all remaining peri peri pea crush ingredients and mix well. Season to taste with pepper and set aside.
2. For the slaw, combine second measure of yoghurt, vinegar, mustard, honey and salt in a large bowl and mix well. Set aside.
3. Pat beef dry, rub with oil and BBQ spice mix and season with salt. Heat a large, dry fry-pan on high heat and cook beef for about 3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside to rest, covered with foil, for 5 minutes. Alternatively, cook on BBQ.
4. While beef is cooking and resting, prepare slaw. Thinly slice cabbage until you have about 4 cups worth; grate carrot; thinly slice capsicum; very thinly slice red onion (if using). Combine in bowl with yoghurt mixture, along with mixed seeds. Season to taste and toss to combine.
5. Slice beef thinly against the grain, reserving any resting juices.
6. TO SERVE divide slaw between plates. Top with sliced BBQ spiced beef and any resting juices (if desired). Dollop over peri peri pea crush. Serve with a wedge of lemon and a dollop of remaining peri peri sauce.