 Beef
& Avocado Salad
Hot and healthy, a salad that will suit everyone.
Quick to whip up and a delight on a day where
you just want to enjoy the sunset.
Serves 4-6
INGREDIENTS
- 1 kg Quality Mark rump steak, trimmed
- 1 Tbsp paprika
- 1 Tbsp Mexican chilli powder
- 2 Tbsp Prenzel
Lemon Infused Rice Bran Oil
- 1 Tbsp brown sugar
- Grated rind of 1 lime or lemon
- Mrs
Thomas's Mint Syrup
- 2 yellow peppers, sliced
- Baby lettuce greens for 6
- 1/2 cup whole mint leaves
- 2 avocados, halved, peeled and sliced
- 1 mango, halved, peeled and sliced
METHOD
Preparation - marinade meat for a few hours
or overnight
Use a sharp knife to score both sides of the steak
in a criss-cross pattern. Do not cut all the way
through. Mix together the paprika, Mexican chilli
powder, oil, brown sugar and lime or lemon rind
and massage into both sides of the steak.
Wrap in plastic wrap and refrigerate for 1 hour
or overnight. Heat a dash of oil in a heavy-based
frying pan or grill pan. Add the steak to the
hot pan and cook 3-4 minutes each side.
Remove from the pan and allow rest while finishing
the salad.
Add the peppers to the pan and cook only until
lightly grilled, then set aside. Cut the steak
across the grain on a sharp angle into thin slices.
Mix the lettuce, mint leaves and peppers, then
arrange avocados, mango and beef slices on top
and finish by drizzling with Mrs Thomas’s
Mint Syrup.
Recipe from: Jan de Voer (maker of Mrs Thomas's
Mint Syrup)
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