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November 3, 2015

HERB STEAK WITH AVO SALAD

Post by Melissa Mayo

HERB STEAK WITH TOMATO & AVO SALAD


HERB STEAK WITH 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



Instructions


Remove 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



Instructions


Remove 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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