Black pepper & soy flat iron steak with noodle slaw and miso-peanut dressing

Start with the slaw. Finely shred both cabbages. Rinse in cold water, drain well and pat dry with a clean tea towel, then transfer to a large bowl.

Cut the sugar snaps in half lengthways and add to the bowl. Using a peeler, make ribbons from the carrot. Slice the salad onions and roughly chop the coriander leaves, then add to the bowl.

Cook the noodles according to pack instructions, then leave to cool. Meanwhile, make the dressing. Add the garlic and ginger purée to a bowl with the miso, peanut butter, vinegar, sugar and 2 tbsp water, then mix well. Slowly whisk in the oils to amalgamate, then add the chilli and set aside.

Fry the steak rare, according to pack instructions. Leave to rest for 10 minutes.

Add the cooled noodles to the bowl with the vegetables, then toss with the dressing, reserving 2-3 tbsp. Check the seasoning, then transfer the slaw to a serving bowl. Top with the crispy fried onions and sprinkle with shichimi.

Cut the steak into 0.5cm slices, against the grain of the meat. Place on a serving board, then drizzle over the reserved dressing and sprinkle with shichimi. Serve alongside the noodle slaw, with the coriander torn over and lime wedges for squeezing.