Spice Rubbed Sirloin Steak

with Fresh Avocado Salad and Barbecue Butter

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Low-Carb
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Low-Carb
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Instructions

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1 Season meat

Remove the steaks and butter from the fridge 30 minutes before cooking. Pat dry well with kitchen paper. Coat with oil and spices: chilli, smoked paprika, salt and pepper.

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2 Make salad

Rinse tomatoes, spring onion, coriander and cucumber. Halve tomatoes. Cut cucumber and avocado to cubes. Chop coriander and spring onion.

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3 Make dressing

In a small bowl, mix together 0.75/1/1.5 Tbsp of lime juice, honey and smoked paprika powder. Toss the dressing in the salad and mix.

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4 Mix butter

In another bowl, mix butter and barbecue sauce together. Place in the fridge.

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5 Heat and fry

Heat oil in a large pan over high heat. Once the pan is very hot, fry the steaks for about 2 minutes per side, or until cooked to your liking. Remove from the pan and allow to rest for 5 minutes. Slice the steak into strips and serve with the barbecue butter and salad.

Tips for fussy eaters

Serve with corn on the cob or sweet corn salad with avocado and cucumber.

Pro tip

Remove the steak from the fridge 30 minutes before cooking. Pat-dry the surface. Heat the pan well before adding the steaks. Allow to rest 5 minutes before slicing!

Both warming and refreshing!

Cooking Time: 20 min

Cals 825 · Prot 74.3 · Carbs 27.9 · Fat 47.2

Ingredients

Number of people

Steak

Beef striploin steak 350 Grams
Olive oil 2 Tbsp
Chilli powder 2 Grams
Smoked paprika powder 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Salad

Cherry tomatoes 200 Grams
Spring onion 40 Grams
Fresh coriander 15 Grams
Cucumber 2 Pieces
Avocado 1 Pieces

Dressing

Lime 1 Pieces
Honey 5 Grams
Smoked paprika powder 1 Grams

Barbecue butter

Salted butter 20 Grams
Barbecue Sauce 15 Grams

Both warming and refreshing!

Cooking Time: 20 min

Cals 825 · Prot 74.3 · Carbs 27.9 · Fat 47.2

Instructions

photo

1 Season meat

Remove the steaks and butter from the fridge 30 minutes before cooking. Pat dry well with kitchen paper. Coat with oil and spices: chilli, smoked paprika, salt and pepper.

photo

2 Make salad

Rinse tomatoes, spring onion, coriander and cucumber. Halve tomatoes. Cut cucumber and avocado to cubes. Chop coriander and spring onion.

photo

3 Make dressing

In a small bowl, mix together 0.75/1/1.5 Tbsp of lime juice, honey and smoked paprika powder. Toss the dressing in the salad and mix.

photo

4 Mix butter

In another bowl, mix butter and barbecue sauce together. Place in the fridge.

photo

5 Heat and fry

Heat oil in a large pan over high heat. Once the pan is very hot, fry the steaks for about 2 minutes per side, or until cooked to your liking. Remove from the pan and allow to rest for 5 minutes. Slice the steak into strips and serve with the barbecue butter and salad.

Tips for fussy eaters

Serve with corn on the cob or sweet corn salad with avocado and cucumber.

Pro tip

Remove the steak from the fridge 30 minutes before cooking. Pat-dry the surface. Heat the pan well before adding the steaks. Allow to rest 5 minutes before slicing!

Ingredients

Number of people

Steak

Beef striploin steak 350 Grams
Olive oil 2 Tbsp
Chilli powder 2 Grams
Smoked paprika powder 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Salad

Cherry tomatoes 200 Grams
Spring onion 40 Grams
Fresh coriander 15 Grams
Cucumber 2 Pieces
Avocado 1 Pieces

Dressing

Lime 1 Pieces
Honey 5 Grams
Smoked paprika powder 1 Grams

Barbecue butter

Salted butter 20 Grams
Barbecue Sauce 15 Grams
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