Cut the potatoes into small cubes and place them in boiling water. Cook until just cooked. Drain and allow to steam dry.
Roughly chop the Chinese cabbage, red cabbage, peanuts, and parsley. Coarsely grate the carrots and thinly slice the pear and apple.
In a small bowl, mix the light yoghurt, mustard, and apple cider vinegar and season with salt and pepper to taste.
Add the Chinese cabbage, red cabbage, and carrots to a bowl and combine with the pear, potatoes and peanuts. Toss evenly in the yoghurt sauce. Season with salt and pepper to taste.
Season the steaks with salt and pepper. Grill in a skillet at medium heat, with some olive oil. Leave to rest for 10 minutes in aluminium foil. Slice into thin strips and serve with the potato coleslaw. Garnish with a sprinkle of chopped parsley.
