Chilli Scotch Beef Salad with Chicory and Avocado
200 g (7oz) lean Scotch sirloin, ribeye or rump steak
2 tbsp olive oil
2 new potatoes, very thinly sliced
1/2 x 75 g bag of watercress
2 heads chicory, thickly sliced
4 spring onions, sliced
1 large ripe avocado, peeled, stoned and thickly sliced
1 tbsp sweet chilli dipping sauce
Juice of 1 lime (approx. 2tbsp)
- Heat 1 tbsp olive oil in a non-stick frying pan and saute the potato slices until just softened. Push to one side, heat the remaining oil and cook the steak in the hot pan for 4-5 minutes on each side for Medium or until cooked to your liking. Set aside the steak and spread the potatoes out in the pan to continue browning and crisping.
- Divide the watercress, chicory, spring onions and avocado between two pasta bowls or plates. Mix together the chilli sauce and lime juice; toss half into the leaves.
- Thinly slice the steak and scatter together with the potatoes on top of the salad. Spoon over any remaining dressing; eat whilst the steak is still warm.
Substitute the potato with torn pieces of Ciabatta bread to make rustic croutons. For heartier appetites, why not add a couple of snipped rashers of streaky bacon fried alongside the steak and tossed into the salad.
In the convenience age of bagged bistro salad leaves, it’s great to revert back to old-fashioned leaves like peppery watercress and refreshing chicory. Combined with succulent Scotch beef and crispy potato slices, you have a fabulous satisfying salad.