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.
In a large bowl, combine the kale, cabbage, carrot and zucchini.
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.
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.
For a quick shortcut, use a pre-pack coleslaw or superfood mix from the supermarket or greengrocer.
Scotch fillet or rump steak would also be perfect for this recipe.
Add a handful of sprouts (snow pea, bean, alfafa, mung bean) for an extra health burst.