Steak with avocado salsa and Asian dressing

A great Asian-Mexican fusion.

Preparation time : 10 min Cooking time : 10 min Servings : 2
  • 2 Tbs olive oil
  • 2x 200-250g steaks (I used well-aged rump)
  • Salt and freshly ground black pepper
  • For the Salsa:
  • 1 ripe avocado
  • About 12 cherry or rosa tomatoes, halved
  • 1/4 small red onion, finely chopped
  • Small handful fresh coriander, chopped
  • Squeeze of lemon juice
  • 1 Tbs olive oil
  • For the Asian sauce:
  • (All in rough quantities, and please alter according to your own preferences)
  • 4 Tbs olive oil
  • 2 Tbs balsamic or red wine vinegar
  • 1 Tbs sweet chilli sauce
  • 2 tsp runny honey
  • 1 tsp fresh grated ginger
  • 1 tsp dried chilli flakes or 1/2 chopped fresh chilli, de-seeded and finely chopped
  • 1 tsp sesame oil
  • Juice of 1 lemon
  • Small handful fresh coriander or mint, roughly chopped
  • Shake together in small container with a lid e.g old jam jar
Prepare your salsa by combining the ingredients into a small bowl.

Prepare your Asian-style dressing by mixing the ingredients together into a pestle and mortar.

Then, cook your steak:
Heat a medium-sized pan on the stovetop, along with 1-2 Tbsp olive oil, until the oil is very hot. Test the temperature by touching the oil with one corner of the steak, if it sizzles strongly then it is hot enough to cook the steak. Season your steak with salt and pepper, and fry for about 4 minutes on each side (will vary depending on the thickness of your steak).

Turn the steak only once, and make sure it is golden on one side before turning. Remove from the pan, and rest for a few minutes before slicing thinly and serving with the salsa and Asian dressing.

Chef's note:
Make double the Asian sauce and store in the fridge and use it for Seared Tuna, or just as a general salad dressing, or to have the same meal again next week.

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Reprinted with permission of Sarah Graham. To see more recipes, click here.