I used to make this beef asada with tortillas, but one time I didn't have any in the pantry, so I served it with a cabbage salad and it was a revelation. It's beautifully filling and fresh topped with a classic pico de gallo. Don't skip grilling the spring onions for this. They become caramelised, smoky and sweet and really transform the flavours. It's a great one for spring barbecues.
Peel and crush garlic. Place garlic, smoky cumin and coriander blend, oregano, 2 teaspoons oil and salt and pepper in a bowl large enough to fit steak and mix to combine. Add steak and toss to coat. Set aside at room temperature until ready to cook.
Heat frypan over high heat. Rub spring onions with 1 teaspoon olive oil and add to pan. Cook for 3–4 minutes, turning once, or until lightly charred. Remove from pan, cool slightly and thinly slice.
Cut tomato into a small dice. Finely chop chilli. Rinse and finely chop coriander stems and leaves. Place spring onion, tomato, chilli, coriander, 2 teaspoons red wine vinegar, salt and pepper in a bowl and mix well to combine. Set aside.
Return frypan to medium-high heat. Add steak and cook for 4 minutes each side for medium-rare or until cooked to your liking. Set aside on a plate, cover with foil and rest for 5 minutes. While steak is resting, continue with step 5.
Thinly slice cabbage. Thinly slice avocado. Place in a bowl and season with salt and pepper and drizzle with remaining oil and red wine vinegar. Toss to combine.
Slice steak. Divide steak, slaw and pico de gallo between plates. Pour over resting juices and crumble over feta to serve.