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Chilli Scotch Beef Salad with Chicory and Avocado

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Not only is this chilli beef salad with avocado recipe vibrant and bursting with flavour, it’s healthy and incredibly simple to make.

How to cook & Ingredients

10 minutes
15 minutes
serves 2

Ingredients 

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)

Cooking Method

  • Heat 1 tbsp olive oil in a non-stick frying pan and sauté 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.

    1
  • 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.

    2
  • 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.

    3

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Serving Suggestion

Tasty Tip:
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.

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