Steak with avocado salsa and Asian dressing

Sarah Graham
2 servings Prep: 10 mins, Cooking: 10 mins
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A great Asian-Mexican fusion.

By Food24 July 10 2012
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Ingredients (20)

2 Tbs fresh chillies — 573
2x steak
sea salt and freshly ground black pepper
For the Salsa:
1 avocado
cherry tomatoes — halved
1/4 red onion — small, finely chopped
fresh coriander — small bunch, chopped
lemon — juice only
1 Tbs fresh chillies — 573
For the Asian sauce:
(all in rough quantities, and please alter according to your own preferences)
4 Tbs fresh chillies — 573
2 Tbs vinegar — balsamic or red wine
1 Tbs sweet chilli sauce
2 tsp honey — runny
1 tsp fresh ginger — grated
1 tsp dried chilli flakes — or fresh chilli
1 tsp sesame oil
lemon — juice only
fresh coriander — or mint, small hanful, chopped
shake together in small container with a lid e.g old jam jar
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Method:

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.

View the gallery here.

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



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