Ingredients
4 rib-eye steak, Deluxe Irish Hereford
1 pinch freshly cracked Kania salt and pepper
4 peppers, by Ramiro
1 avocado, large extra ripe, peeled and stone removed
1 tbsp garlic, spread by Dairy Manor
2 tbsps extra virgin olive oil, by Primadonna
1 tbsp balsamic vinegar, by Acentino
1 packet rocket, by Meadow Fresh
Overview
I like steak any time of the year but this is a lighter, zippier steak dish that would be perfect to serve in summer time. I also love to pair grilled beef with creamy avocado.
From Paul Flynn's Family Food Cookbook for Lidl.
Method
- Season the steaks and then place them in the centre of a medium-hot barbecue. Place the peppers around the edge of the barbecue where the heat is more gentle.
- Meanwhile, crush the avocado with a fork and season with salt and pepper.
- Turn the peppers regularly but only turn the steak after 5 minutes. Once turned, 3 more minutes of cooking time will give you a nice medium steak. If you like it more well done, leave on for a further 2 – 3 minutes.
- When the steaks are cooked to your liking, transfer them to a plate, spread the garlic butter on top, season and cover with an overturned plate and leave to rest and keep warm while you prepare the dressing.
- Whisk the olive oil and balsamic vinegar together and add in any delicious juices that have gathered on the plate with the steaks.
- To serve, place the steaks on warm plates with a little of the crushed avocado on top, and a roasted pepper on the side. Add as much rocket as you like and drizzle over with dressing.