Grilled Steak Salad with Avocado

Name: Thermomix recipe: Grilled Steak Salad with Avocado
Prep time: 30 min
Cook time: 20 min
Ingredients: 4 Pieces Porterhouse steak (approx 800g total); 40 Grams Extra Virgin Olive Oil (EVOO) and extra for frying; 2 cloves garlic; 1 Handful basil chopped roughly; 1 red onion halved and sliced; 20 Grams Extra Virgin Olive Oil (EVOO) for frying; 1 Punnet Heirloom cherry tomatoes (coloured and halved); 1 capsicum/bell pepper red, diced; 1 small cucumber diced; 300 Grams Salad leaves; 2 avocado sliced; 50 Grams almonds slivered and toasted until golden; 1 Bunch basil fresh; 1 Tablespoon Yellow Mustard; 80 Grams Extra Virgin Olive Oil (EVOO); 1 Tablespoon balsamic vinegar; 1 Pinch pink salt flakes; black pepper

Make on Fresco

Serves 6 Prep Time 30 minutes Cook Time 20 minutes Rated: Print

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.

I love summertime. I always have. There is something so easy about it. Less washing. Less food, eating outside around the pool or at the beach. Simplicity in the food.

This is such a dish. It may look daunting given it's 3 sections, but in all honesty, it is so easy. Premake the dressing, cart the veggies separately down to the beach, fry up the steak...(that means grill if you are American BTW, thus the title) and you are done. The entire family can tuck in. It is wonderful.

OH, and in case you hadn't noticed...we are doing a low calorie series called Brite N Easy. Just to give those nasty packaged meals a run for their money. Get your New You on! Book out soon!

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Need

The Steak
4 Pieces Porterhouse steak (approx 800g total)
40 Grams Extra Virgin Olive Oil (EVOO) and extra for frying BUY
2 cloves garlic
1 Handful basil chopped roughly
The Salad
1 red onion halved and sliced
20 Grams Extra Virgin Olive Oil (EVOO) for frying BUY
1 Punnet Heirloom cherry tomatoes (coloured and halved)
1 capsicum/bell pepper red, diced
1 small cucumber diced
300 Grams Salad leaves
2 avocado sliced
50 Grams almonds slivered and toasted until golden
1 Bunch basil fresh
The Dressing
1 Tablespoon Yellow Mustard Recipe
80 Grams Extra Virgin Olive Oil (EVOO) BUY
1 Tablespoon balsamic vinegar
1 Pinch pink salt flakes BUY
black pepper

Do

1: Marinate the steaks with the EVOO, chopped garlic and basil for at least 2 hours. Turn them occasionally to be well coated.
2: Fry the steaks over a high heat until nicely charred and browned on both sides. Set aside and cover to rest.
3: Fry the onion in the same pan with a drizzle more EVOO until cooked. Set aside.
4: Prepare the salad by dicing the veggies as instructed. Place them into a bowl.
5: To make the dressing, place all dressing ingredients into the Thermomix bowl and blend 10 sec/speed 10. Toss a few tablespoons of the dressing through the prepped veggies.
6: Place salad leaves, dressed chopped veggies, cooked onions onto a platter.
7: Slice the steaks and arrange on top. Do the same with the avocado and then garnish with the basil leaves and toasted almonds
8: Drizzle the remaining dressing all over your salad. Serve!

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!