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HERB STEAK WITH AVO SALAD

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Growing up in South Africa it is no surprise that I am a die-hard carnivore. I love nothing more than a good steak.

The tenderloin is marinated with rosemary, garlic, oregano and thyme and served alongside a heirloom and cherry tomato salad overflowing with creamy avocados.

You can also add mint, tarragon, basil or parsley to the marinade if you have these herbs lying around.

If you cannot find heirloom tomatoes, vine ripe red tomatoes will do the trick.It’s perfect for entertaining and so easy to prepare. I love how you can serve it hot or at room temperature.

Whenever I make this dish for guests, it’s the first thing they devour, so you might want to double up the recipe. It’s so yummy I would STEAK my reputation on it.

Thanks to everyone for all your support. Please don’t forget to share this with friends and family.

I love you guys. Happy cooking xxx Chef MM

WATCH THE YOUTUBE VIDEO

Herb Steak with Tomato & Avo Salad

US (Imperial)

Print Ingredients

FOR THE STEAKS
3 sprigs rosemary
3 sprigs thyme
3 sprigs of oregano
Pinch crushed chilli flakes
2 cloves garlic
¼ cup chutney (can use apricot jam or honey)
¼ cup woestershire sauce
1 tspn coarse salt
1 tspn black pepper
1/3 cup olive oil
6 x (6 to 8oz) tenderloin/fillet steaks ****

FOR THE SALAD
1 pack of cherry tomatoes – cut in half
1 pack multicolored heirloom tomatoes - cut into slices
3 ripe avocados cut into slices
¼ red onion cut into slivers
Handful fresh rosemary
Good quality olive oil for garnish
Kosher salt and black pepper

InstructionsRemove the stalks and place the herbs (rosemary, oregano & thyme) in a food processor or blender. Add the chilli flakes, garlic, woestershire sauce, chutney, salt and pepper and olive oil. Puree into a loose paste.

Slather the steaks with the mixture and marinade for at least 2 hours but preferably overnight.

Cut the heirloom tomatoes in 1/3 inch thick slices and lay them on a board or platter. Top with the halved cherry tomatoes and onion slices.

Blanch the avocados in boiling water for 30 seconds to stop them going black. Cut them into slices and scatter on top of the salad.

Bring the steaks to room temperature before cooking.
Preheat the grill to medium heat. Put the steaks on and cook for 4 minutes a side for medium rare steaks (5 mins a side for medium well). If oil in the marinade causes a flare up, move steaks off to the side until the flame dies down.

Remove the steaks from the grill and let them rest for 5 minutes. Cut the steak into slices and place on the platter alongside the salad.

Drizzle with a good quality olive oil and season with some sea salt and fresh black pepper. Garnish with some fresh basil

This dish can be served when the steaks are warm or at room temperature.

SERVES 6

EU (Metric)

Print Ingredients

FOR THE STEAKS
3 sprigs rosemary
3 sprigs thyme
3 sprigs of oregano
Pinch crushed chilli flakes
2 cloves garlic
¼ cup chutney (can use apricot jam or honey)
¼ cup woestershire sauce
1 tspn coarse salt
1 tspn black pepper
1/3 cup olive oil
6 x (170-230g) tenderloin/fillet steaks ****

FOR THE SALAD
1 pack of cherry tomatoes – cut in half
1 pack multicolored heirloom tomatoes - cut into slices
3 ripe avocados cut into slices
¼ red onion cut into slivers
Handful fresh rosemary
Good quality olive oil for garnish
Kosher salt and black pepper

InstructionsRemove the stalks and place the herbs (rosemary, oregano & thyme) in a food processor or blender. Add the chilli flakes, garlic, woestershire sauce, chutney, salt and pepper and olive oil. Puree into a loose paste.

Slather the steaks with the mixture and marinade for at least 2 hours but preferably overnight.

Cut the heirloom tomatoes in 1/3 inch thick slices and lay them on a board or platter. Top with the halved cherry tomatoes and onion slices.

Blanch the avocados in boiling water for 30 seconds to stop them going black. Cut them into slices and scatter on top of the salad.

Bring the steaks to room temperature before cooking.
Preheat the grill to medium heat. Put the steaks on and cook for 4 minutes a side for medium rare steaks (5 mins a side for medium well). If oil in the marinade causes a flare up, move steaks off to the side until the flame dies down.

Remove the steaks from the grill and let them rest for 5 minutes. Cut the steak into slices and place on the platter alongside the salad.

Drizzle with a good quality olive oil and season with some sea salt and fresh black pepper. Garnish with some fresh basil

This dish can be served when the steaks are warm or at room temperature.

SERVES 6

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