Serves 4

Ingredients:

1/2 Cup Olive Oil
1/4 Cup balsamic Vinegar
4cm piece fresh ginger (20g), grated
1 Teaspoon brown sugar
1 Teaspoon Tamari sauce
4 x 550grams T-bone steaks
2 medium green apples
1/2 medium red cabbage (800grams) Shredded finely
2 Tablespoons of caraway seeds, toasted
2 Teaspoons of dijon mustard
1/3 Cup(80ml) Olive oil, extra
2 Tablespoons raspberry vinegar

Method:

Place oil, balsamic vinegar, ginger, sugar and sauce in a jar; shake well.
Reserve 1/2 cup of the oil mixture; brush beef all over using about half of the remaining mixture. Cover; refrigerate for 3 hours or overnight.

Cook beef on heated oiled grill plate (or grill on barbecue) until browned on both sides and cooked as desired, brushing beef occasionally with remaining oil mixture. cover beef; stand for 10 minutes.

Meanwhile, core unpeeled apples; cut into matchstick-size pieces. Place apple in large bowl with cabbage and seeds; drizzle with combined remaining ingredients, toss gently to combine.

Pour reserved oil mixture over beef; serve with coleslaw.