Beef and Avocado Salad
Summer Salad with Tangy Dressing
Serves
6
Prep Time
15 mins
Cook Time
20 mins
Savour the fresh flavours of summer with this delectable Beef and Avocado Salad. Tender strips of grilled beef mingle with creamy slices of avocado, juicy mango, and crisp greens. Topped with a tangy dressing made with lime and lemon juice, this salad is a perfect blend of sweet, savoury, and tangy.
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ShareIngredients
1kg Quality Mark rump steaks
1 Tbsp paprika
1 Tbsp mexican chilli seasoning
2 Tbsp olive oil
1 Tbsp brown sugar
grated rind of 1 lime
grated zest of 1 lemon
2 yellow capsicums
seeds removed and slicedlettuce, raw
⅓ cup mint leaves
2 avocados
sliced1 mango
slicedolives
Method
Use a sharp knife to score both sides of the steak in a criss-cross pattern. Do not cut all the way through.
Mix together the paprika, Mexican chilli powder, oil, brown sugar and lime or lemon zest and massage into both sides of the steak.
Wrap in plastic wrap and refrigerate for 1 hour or overnight.
Heat a dash of oil in a heavy-based frying pan or grill pan. Add the steak to the hot pan and cook 3-4 minutes each side. Remove from the pan and allow rest while finishing the salad.
Add the peppers to the pan and cook only until lightly grilled, then set aside.
Cut the steak across the grain on a sharp angle into thin slices.
Mix the lettuce, mint leaves and capsicums, then arrange avocados, mango and beef slices on top and finish by drizzling the dressing (see below). Serve warm.
In a blender, mix together ½ cup plain yoghurt, 2 Tbsp oil, 8-10 mint leaves, 1 green chilli, deseeded and sliced. Blend until smooth.
Nutrition Information per Serving (306g)
Beef is not only a versatile base ingredient for many dish options during the week, it also provides a valuable source of essential nutrients as highlighted here.
