Added by
Description (Some HTML is OK)
I think it originated from a brochure advertising Scottish Beef that I picked up at the butchers. The combination of watercress, avocado and beef with a touch of lime and chilli is divine.
Ingredients
Makes 0 servings
- 200g lean Beef sirloin, ribeye or rump steak
- 2tbsp olive oil
- 2-4 new potatoes, very thinly sliced
- 4 spring onions
- ½ bag of watercress
- 1/4 iceberg lettuce, thickyly sliced (might have said chicory in the original leaflet, but personally I don't like that)
- 4 spring onions, sliced
- 1 large ripe avocado, peeled, stoned and thickly sliced
- 1 tbsp sweet chilli dipping sauce
- Juice of 1 lime (approx 2 tbsp)
Preparation
1. In a large frying pan saute potato slices in 1 tbsp of oil until just softened. Push to one side and heat the remaining oil to cook the steak for 4-5 minutes on each side for medium or to your liking.
2. Set aside the steak and spread the potatoes out in the pan to continue browing and crisping.
3. Divide the watercress, salad spring onions and avocado between two pasta bowls.
4. Mix together the chilli sauce and lime juice; toss half into the leaves.
Thinly slice the steak and scatter with the potatoes on top of the salad and spoon over any remaining dressing.
5. Eat whilst steak is still warm.
Blogged at
Photos by 
Comments
Back to top