Vibrant avo and chilli salsa adds colour and flavour to the succulent beef steaks.
Ingredients
- 4 (about 200g each) scotch fillet steaks
- 1 tablespoon olive oil
- 4 tablespoons sour cream
Avocado & chilli salsa
- 1 large ripe avocado, halved, peeled, stone removed, diced
- 2 ripe tomatoes, halved, seeds removed, diced
- 1 garlic clove, finely chopped
- 2 green jalapeno chillies, finely chopped
- 1 lime, juiced
- 2 tablespoons chopped fresh coriander
- 1 tablespoon extra virgin olive oil
- Salt & freshly ground pepper
Method
- Step 1To make the salsa, combine all the ingredients in a bowl. Season with salt and pepper.
- Step 2Preheat a chargrill pan over a medium-high heat. Rub the steaks with oil, and season well with salt and pepper. Chargrill the steaks for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely in foil. Set aside for 5 minutes to rest.
- Step 3Top the steaks with the avocado and chilli salsa. Serve with a dollop of sour cream and extra salsa.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
3003 kj
Energy
58g
Fat Total
20g
Saturated Fat
4g
Fibre
46g
Protein
139mg
Cholesterol
115.38mg
Sodium
2g
Carbs (sugar)
2g
Carbs (total)
All nutrition values are per serve
Notes
WOOLWORTHS FACT FILE: The jalapeno is the most popular chilli in the US. Choose an oval shaped chilli with green to green-black skin colour for best flavour.
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Fresh Living
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