Chilli and Herb Steak with Avocado Sauce
Toasting and grinding your own herb paste seems like an effort but is well worth it. Using avo instead of a rich sauce is a fresh way to enjoy steak.
- Serves: 4 |
- Difficulty: moderate
- Prep Time : 50 mins |
- Cook Time : 20 mins
75 ml (5 tbsp) Westfalia Plain Avocado Oil
15 ml (1 tbsp) coriander seeds
30 ml (2 tbsp) grated fresh ginger
1 small red chilli, seeded and finely chopped
45 ml (3 tbsp) each chopped fresh origanum, Italian parsley and coriander
45 ml (3 tbsp) lemon juice
4 x 250 g steaks of your choice
salt and pepper to taste
½ x 200 g tub Westfalia Plain Guacamole
1 avocado, cubed
baby salad and herb leaves
Heat 45 ml (3 tbsp) of the Plain Avocado Oil with the Garlic Avocado Oil in a pan over a medium heat and fry coriander seeds and ginger until aromatic. Remove from the heat and spoon into a mortar. Allow to cool slightly and add chilli and herbs.
Grind with a pestle to make a paste and stir in the lemon juice and remaining oil. (See tip.)
Keep 30 ml (2 tbsp) of the paste aside. Coat steaks with the rest. Marinate for 30 minutes.
Heat a frying pan and fry steaks (with a thin layer of 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. Spoon over steak and serve with salad and a side dish.
The herb paste can also be blended with a stick blender – it will have a finer texture.
If Westfalia Plain Guacamole is not available, substitute it with 1 avocado, mashed.