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Chargrilled chilli beef with avocado

Name: Chargrilled chilli beef with avocado
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 x 150g lean beef rump steaks; 1 garlic clove, crushed; 1/3 cup (80ml) red wine; 1 teaspoon dried chilli flakes; 2 small avocados (about 200g each), flesh sliced; 1/2 cup small basil leaves; 1 Lebanese cucumber, chopped; 1 small red onion, thinly sliced; 1 teaspoon olive oil; 1 1/2 tablespoons red wine vinegar

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

Don't be scared of the chilli - these succulent beef steaks taste sensational.

4 x 150g lean beef rump steaks
1 garlic clove, crushed
1/3 cup (80ml) red wine
1 teaspoon dried chilli flakes
2 small avocados (about 200g each), flesh sliced
1/2 cup small basil leaves
1 Lebanese cucumber, chopped
1 small red onion, thinly sliced
1 teaspoon olive oil
1 1/2 tablespoons red wine vinegar

Method

1.

Place the steaks in a bowl with the garlic, red wine and chilli flakes. Toss to coat, then cover and refrigerate for 10 minutes to marinate.
2.

Meanwhile, for the avocado salad, combine the avocado, basil, cucumber and red onion in a bowl. Add the olive oil and vinegar, then toss to coat.
3.

Heat a lightly oiled chargrill over medium-high heat. When hot, add the drained steak and cook for 5 minutes on each side for lightly charred on the outside and cooked to medium-rare inside. Divide the avocado salad between 4 plates and top with steak.