Method:

1. Brush steaks with 2tbsps of the dressing and cook in an oiled or non-stick frying pan over high heat; turning once until well browned and cooked to your liking ( 2 minutes each side for medium rare).
2. Remove from pan to a plate and set aside to rest.
3. Combine kale, onion, cabbage, carrot and remaining dressing in a large bowl, slice beef thinly across the grain and serve with the kale slaw.
4. Serve topped with mint and coriander leaves and toasted sesame seeds if desired.