Beef and Avocado Salad

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Prep: 15 mins

Cook: 20 mins

Serves 6

Excellent source of iron

Low Sodium

Ingredients

1 kg Quality Mark rump steak, trimmed
1 tablespoon paprika
1 tablespoon Mexican chilli powder
2 tablespoon oil
1 tablespoon brown sugar
Grated rind 1 lime or lemon

Salad

2 yellow peppers, sliced
Baby lettuce greens for 6
½ cup whole mint leaves
2 avocados, halved, peeled and sliced
1 mango, halved, peeled and sliced
Olives (optional)

Method

Use a sharp knife to score both sides of the steak in a criss-cross pattern. Do not cut all the way through. Mix together the paprika, Mexican chilli powder, oil, brown sugar and lime or lemon rind and massage into both sides of the steak. Wrap in plastic wrap and refrigerate for 1 hour or overnight.

Heat a dash of oil in a heavy-based frying pan or grill pan. Add the steak to the hot pan and cook 3-4 minutes each side. Remove from the pan and allow rest while finishing the salad.

Add the peppers to the pan and cook only until lightly grilled, then set aside.

Cut the steak across the grain on a sharp angle into thin slices. Mix the lettuce, mint leaves and peppers, then arrange avocados, mango and beef slices on top and finish by drizzling the dressing (see below).Serve warm.

Dressing

In a blender, mix together ½ cup plain yoghurt, 2 Tbsp oil, 8-10 mint leaves, 1 green chilli, deseeded and sliced. Blend until smooth.

Suitable Cuts
Nutrition

Nutrition Information Per Serving

Serving size: 306g

Energy kJ (kcal)	1460 (348)
Protein (g)	41.0
Fat (g)	16.4
Saturated (g)	4.5
Carbohydrate (g)	8.9
Sugars (g)	8.0
Sodium (mg)	122
Iron (mg)	5.7
Zinc (mg)	7.2
Vitamin B12 (ug)	6.5
Vitamin D (ug)	NA
Selenium (ug)	8.2

Beef is not only a versatile base ingredient for many dish options during the week, it also provides a valuable source of essential nutrients as highlighted here.