Instructions

1. Large lightly oiled non-stick frying pan over medium-high heat, rub steaks with oil, then sprinkle with fennel seeds, mint, cracked pepper and sea salt. Cook steaks for 3 to 4 minutes each side for medium rare, or to your liking. Set aside to rest on a plate for 5 minutes. Thinly slice steaks.
2. In a large bowl, combine the kale, cabbage, carrot and zucchini.
3. To make the dressing, combine the tahini, lemon juice and zest, honey and 1 tbsp water in a screwtop jar. Season and shake well to combine, adding a little more water if necessary.
4. Drizzle salad with 2/3 of the dressing and toss to coat. Top salad with sliced beef, drizzle with remaining dressing and sprinkle with pepitas, almonds, and herbs, to serve.