Balsamic Steak

Combine the soy sauce and balsamic vinegar in a mixing bowl. Add the steak and make sure it gets a good coating of the marinade. Cover and leave until it’s time to cook. TIP: The longer you can marinate the steak, the more flavours it will pick up. But don't worry if you're in a hurry - it will still taste great!

Halve, peel and thinly slice the onion into half moons. Halve the red cabbage lengthways, remove the root in the middle then cut into roughly ½cm wide slices. Put a splash of oil in a large saucepan on medium heat and add the onion. Cook until soft, about 5 mins. Add the mustard seeds and when they start to pop (this should only take 20 seconds or so) add the cabbage. Cook until soft, another 5 mins.

When the cabbage has softened, add the white wine vinegar, a sprinkle of sugar (if you have some), a pinch of salt and a good grind of black pepper. Stir everything together and put a lid on the pan (or cover with foil). Cook for 5 mins on low heat. Then take the lid off the pan and cook uncovered for another 5 mins.

Add a splash of oil to a frying pan on high heat and when the pan is sizzling hot, add the steak (leave any excess marinade in the bowl, you'll use it later!). Cook for 3-4 mins on each side. Then remove to a board to rest for 3 mins (keep the pan). Tip: This will give you a medium steak, but if you want it more well done, simply cook it for 2 more mins on each side.