Grilled Steak Salad with Avocado
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 2hrs 50mins
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- Serves
- 6
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- Calories
- 860
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.
Inspired by: https://tenina.com/recipes/grilled-steak-salad-with-avocadorecipe updated 24 Jan 2022
Ingredients
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- Fresh basil leaves
- 30 g
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- Red onion
- 1
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- Cherry tomatoes
- 450 g
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- Cucumber
- 1
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- Red bell pepper
- 450 g
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- Avocado
- 2
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- Slivered almonds
- 50 g
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- Porterhouse steak
- 800 g
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- Garlic clove
- 2
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- Extra virgin olive oil
- 200 g
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- Yellow mustard
- 1 tablespoon
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- Balsamic vinegar
- 1 tablespoon
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- Pink himalayan salt flakes
- 1 pinch
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- Black pepper
- 1 pinch
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- Mixed salad leaves
- 300 g
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- Fresh basil leaves
- 30 g
Tools
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Spatula
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Stove
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TM5
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Serving plate
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Plate
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Tm5 bowl
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Frying pan
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Large serving bowl
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Large mixing bowl
Step preview
- Add porterhouse steak, garlic clove, fresh basil leaves and extra virgin olive oil to a clean large mixing bowl
- Mix until combined
- Marinate in fridge and turn half way through - 2 hr
- Fry the steaks over a high heat until nicely charred and browned on both sides
- Set aside and cover to rest
- Fry the onion in the same pan with a drizzle more EVOO until cooked and set aside
- Add extra virgin olive oil, cherry tomatoes, mixed salad leaves, cucumber, red bell pepper to a clean large serving bowl
- Add yellow mustard, extra virgin olive oil, balsamic vinegar, pink Himalayan salt flakes and black pepper to the TM5 bowl
- Blend with MC in place 10 sec, speed 10
- Toss a few tablespoons of the dressing through the prepped veggies
- Place salad leaves, dressed chopped veggies, cooked onions onto a platter
- Slice the steaks and arrange on top
- Do the same with the avocado and then garnish with the basil leaves and toasted almonds
- Drizzle the remaining dressing all over your salad. Serve!