Grilled Steak Salad with Avocado
Serves
6
Total Time
2hrs 50mins
Calories
860
I love to eat this way in the summer. It is simply about freshness of ingredients, a killer dressing and some marination! DONE. Dinner is served.
- Fresh basil leaves30 gcoarsely chopped
- Red onion1halved, sliced
- Cherry tomatoes450 ghalved
- Cucumber1small, diced
- Red bell pepper450 ghalved
- Avocado2sliced
- Slivered almonds50 gtoasted
- Porterhouse steak800 g
- Garlic clove2
- Extra virgin olive oil200 g
- Yellow mustard1 tablespoon
- Balsamic vinegar1 tablespoon
- Pink himalayan salt flakes1 pinch
- Black pepper1 pinch
- Mixed salad leaves300 g
- Fresh basil leaves30 g
Ingredients
- 1. Add porterhouse steak, garlic clove, fresh basil leaves and extra virgin olive oil to a clean large mixing bowl
- 2. Mix until combined
- 3. Marinate in fridge and turn half way through - 2 hr
- 4. Fry the steaks over a high heat until nicely charred and browned on both sides
- 5. Set aside and cover to rest
- 6. Fry the onion in the same pan with a drizzle more EVOO until cooked and set aside
- 7. Add extra virgin olive oil, cherry tomatoes, mixed salad leaves, cucumber, red bell pepper to a clean large serving bowl
- 8. Add yellow mustard, extra virgin olive oil, balsamic vinegar, pink Himalayan salt flakes and black pepper to the TM5 bowl
- 9. Blend with MC in place 10 sec, speed 10
- 10. Toss a few tablespoons of the dressing through the prepped veggies
- 11. Place salad leaves, dressed chopped veggies, cooked onions onto a platter
- 12. Slice the steaks and arrange on top
- 13. Do the same with the avocado and then garnish with the basil leaves and toasted almonds
- 14. Drizzle the remaining dressing all over your salad. Serve!
Method
Make this recipe in the Fresco Recipes App
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