Grilled Steak Salad with Avocado

by

Tenina Holder

POSTED Thu, January 23, 2020

Serves

6

Total Time

50 MINS

Calories

858

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.

recipe-image

    INGREDIENTS


  • Red onion icon
    Red onion

    1 (about 135 g)halved, sliced

  • Beef tomato icon
    Beef tomato

    450 g (about 2 ½)halved

  • Avocado icon
    Avocado

    2 (about 330 g)sliced

  • Cucumber icon
    Cucumber

    1 (about 300 g)diced

  • Red bell pepper icon
    Red bell pepper

    450 g (about 3)halved

  • Slivered almonds icon
    Slivered almonds

    50 g (about ½ cup)toasted

  • Steak icon
    Steak

    800 g (about 4 ⅓)

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)

  • Fresh basil icon
    Fresh basil

    ¾ cup (about 28.94 g)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    40 g (about 2 ⅞ tablespoons)

  • Mixed salad leaves icon
    Mixed salad leaves

    300 g (about 12 ½ cups)

  • Yellow mustard icon
    Yellow mustard

    1 tablespoon (about 15.22 g)

  • Balsamic vinegar icon
    Balsamic vinegar

    1 tablespoon (about 16.5 g)

  • Sea salt icon
    Sea salt

    1 pinch (about 0.41 g)

  • Black pepper icon
    Black pepper

    1 pinch (about 0.13 g)

    METHOD


  • 1. Add steak, garlic clove, fresh basil 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. Transfer content of large mixing bowl to frying pan
  • 5. Fry evenly in frying pan until browned and turn half way through - high heat
  • 6. Transfer content of frying pan to plate then set aside
  • 7. Add red onion and extra virgin olive oil to the frying pan
  • 8. Fry in frying pan until just cooked
  • 9. Transfer onions to plate then set aside
  • 10. Add extra virgin olive oil, beef tomato, avocado, mixed salad leaves, cucumber, red bell pepper, slivered almonds and fresh basil to a clean large serving bowl
  • 11. Add yellow mustard, extra virgin olive oil, balsamic vinegar, sea salt and black pepper to the TM5 bowl
  • 12. Fit TM5 bowl to TM5
  • 13. Blend - approx 10 sec, speed 10
  • 14. Toss a few tablespoons of the dressing through the prepped veggies
  • 15. Slice meat
  • 16. Transfer meat to large serving bowl
  • 17. Arrange dressing in large serving bowl
  • 18. Serve

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