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Avo steak 4x6

Chilli and Herb Steak with Avocado Sauce

BY Heleen Meyer

This spicy, herb-infused steak is positively mouthwatering. Serve with fresh avo and crispy wedges.

  • Makes : 2 |

  • Prep Time : 0 mins |
  • Cook Time : 0 mins
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20 ml (4 tsp) Westfalia Chilli-Flavoured Avocado Oil
7,5 ml (½ Tbsp) Westfalia Garlic-Flavoured Avocado Oil
7,5 ml (½ Tbsp) coriander seeds, crushed
15 ml (1 Tbsp) grated fresh ginger
20 ml (4 tsp) each chopped fresh origanum, Italian parsley and coriander
20 ml (4 tsp) lemon juice
15 ml (1 Tbsp) Westfalia Plain Avocado Oil
2 steaks of your choice
salt and pepper to taste
¼ x 200 g tub Westfalia Plain Guacamole
½ avocado, cubed
baby salad and herb leaves to serve

Heat the flavoured oils in a pan over a medium heat and fry coriander seeds and ginger until aromatic. Remove from the heat and spoon into a mixing bowl. Allow to cool slightly and add herbs.

Mix well and stir in the lemon juice and Plain Avocado Oil. (See tip.)

Keep 15 ml (1 Tbsp) of the paste aside and coat the steaks with the rest. Marinate for 15-30 minutes.

Heat a frying pan and fry steaks (with a thin layer of avocado oil, if necessary) for 5-6 minutes on each side or until cooked to your preference. Season meat while frying.

For very thick steaks, reduce the heat, cover the pan with a lid and cook for another 3-5 minutes to prevent it from drying out. Alternatively, braai over the coals to your preference.

Mix guacamole with remaining paste, season and stir in avo cubes. Spoon over steak and serve with salad leaves and your favourite side dish.

Kitchen tips
The herb paste can also be ground in a pestle and mortar or blended with a stick blender – it will have a finer texture.

If Westfalia Plain Guacamole is not available, substitute it with another ½ avocado, mashed.