Warm Beef and Avocado Salad

Ingredients

• 180 grams beef sirloin steak
• 1 whole ripe avocado
• 60 grams mixed salad leaves
• 80 grams cherry tomatoes, halved
• 30 grams red onion, thinly sliced
• 5 grams fresh coriander leaves
• 30 milliliters olive oil
• 15 milliliters lime juice
• 10 milliliters soy sauce
• 5 milliliters honey
• 1 clove garlic, minced
• 1 whole red chilli, finely chopped
• 2 grams salt
• 1 grams black pepper

Instructions

1. 1Remove the beef sirloin from the fridge 15 minutes before cooking to bring it to room temperature. Pat dry with paper towel and season generously on both sides with salt and black pepper.
2. 2In a small mixing bowl, whisk together the lime juice, soy sauce, honey, minced garlic, chopped red chilli, and 15 millilitres of the olive oil to make the dressing. Set aside.
3. 3Heat a frying pan on the stovetop over high heat until very hot. Add the remaining 15 millilitres of olive oil and swirl to coat the pan.
4. 4Place the steak in the pan and sear for 2-3 minutes on each side for medium-rare, using tongs to turn. Adjust timing for desired doneness.
5. 5Transfer the steak to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute.
6. 6While the beef rests, halve and pit the avocado, then slice it into wedges using a chef's knife.
7. 7In a large mixing bowl, combine the salad leaves, cherry tomatoes, and sliced red onion. Drizzle with half the dressing and toss gently to coat.
8. 8Slice the rested beef thinly against the grain into strips.
9. 9Arrange the dressed salad leaves on a serving plate. Top with the avocado wedges and warm beef slices. Drizzle with the remaining dressing and scatter fresh coriander leaves over the top. Serve immediately.