Steak Salad with Chimichurri and Avocado
Perfect for a quick, tasty and delicious dinner: steak salad with chimichurri and avocado. Summer can finally come!
Portionen / Servings: 2 Personen
Zutaten / Ingredients
- 2 pieces of high-quality organic beef steaks rib eye, t-bone or porterhouse
- 2 handful of mixed leaf salads
- 4 tbsp chimichurri
- 2 avocados
- 2 tbsp lime or lemon juice
- 2 tbsp olive oil
- salt, pepper
Anleitung / Instructions
- Wash the steaks, dry them well and, if possible, marinate in oil for a few hours or overnight. Remove from the refrigerator at least an hour before preparation to bring the meat to room temperature. Add freshly grounded salt and pepper.
- Wash and spin the salad; serve on large plates and drizzle with a little olive oil.
- Peel the avocados, remove the core and cut into narrow strips. Drizzle with lime or lemon juice so that they don´t get brown.
- Preheat a frying pan to high temperature. Once it is really hot, put the steaks in without any further adding of fat or oil. Depending on the thickness (as explained above) fry approx. 3 minutes per side, turning after every minute!
- Once the meat is ready, remove from the pan. Leave to rest in a preheated oven at 80° C for a few minutes.
- Cut the steaks into narrow strips and serve together with the avocado on the salad.
- Generously drizzle with the chimichurri and serve immediately.