Fresh herbs, juicy grapefruit and tender kohlrabi make this dish a memorable combination. The grapefruit’s tang brings out the herb marinade, while the kohlrabi takes on the flavours of the broth, honey and curry. Served with warm potatoes, these steaks with kohlrabi offer plenty of colour and flavour.

Step 1: Marinate the steaks

Chop the herbs and stir them into the juice. Add the steaks and leave to marinate in the fridge for 1 hour.

Step 2: Prepare the potatoes

Cook the potatoes in salted water for about 25 minutes, or until tender. Peel, season with salt and keep warm.

Step 3: Cook the kohlrabi and grapefruit

Cut the kohlrabi into sticks. Gently cook in the broth over low heat for about 15 minutes, or until tender. Season with honey, curry, salt and pepper.

Peel and segment the grapefruit, removing the membranes and catching the juice. Add the grapefruit segments and juice to the kohlrabi during the final minute of cooking.

Step 4: Cook the steaks

Preheat the oven to 100°C using top and bottom heat.

Remove the steaks from the marinade and let the excess liquid drain away. Fry in hot oil for approximately 3 minutes on each side, then season with salt and pepper.

Transfer to an ovenproof dish and finish in the oven for about 5 minutes. Adjust cooking time to suit the type and thickness of the steaks, checking doneness rather than relying on timing alone.

Step 5: Plate and serve

Spoon the kohlrabi and grapefruit onto plates. Place the steaks on top and serve with the warm potatoes.