Name: Chargrilled chilli beef with avocado
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 4 x 150g lean beef rump steaks; 1 garlic clove, crushed; 80ml red wine; 1 tsp dried chilli flakes; 2 small avocados (about 200g each), flesh sliced; 125.00 ml small basil leaves; 1 Lebanese cucumber, chopped; 1 small red onion, thinly sliced; 4.60 gm olive oil; 30.00 ml red wine vinegar

Chargrilled chilli beef with avocado

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Embrace the heat - these spicy beef steaks are bursting with flavor.

Ingredients:

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

Instructions:

Combine the steaks with garlic, red wine, and chili flakes in a bowl. Mix well to ensure the steaks are fully coated, then refrigerate for 10 minutes to marinate.
In a bowl, mix together ripe avocado, fresh basil, crisp cucumber, and tangy red onion. Drizzle with olive oil and vinegar, then gently toss until everything is evenly coated.
Preheat a lightly oiled chargrill over medium-high heat. Grill the drained steak for 5 minutes on each side until lightly charred on the outside and cooked to medium-rare inside. Serve the steak over the avocado salad on 4 plates.

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