Spice Rubbed Sirloin Steak

with Fresh Avocado Salad and Barbecue Butter

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low-carb
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Instructions

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1 Season meat

Remove the steaks from fridge 20-30 min prior to cooking. Pat them dry with kitchen paper. Coat them in oil, then dust them with chilli powder, salt and pepper.

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2 Make salad

Halve the cherry tomatoes. Chop the coriander. Slice the cucumber. Cut the avocado in half and remove the stone. Scoop the avocado out of its skin using a spoon and chop it into chunks. 

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3 Make dressing

Add 0.75/1/1.5 Tbsp of lime juice into a bowl. Add the olive oil, honey and a pinch of smoked paprika. Whisk until fully combined - this is your dressing. Pour the dressing over the salad and toss.

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4 Flavour butter

In a second bowl, combine the butter and barbecue sauce.

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5 Fry steak

Heat a large pan with a drizzle of oil over a high heat. Once hot, add the steaks and fry for 1-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. 

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6 Serve

Slice the rested steaks and serve them with the barbecue butter and salad.

Tips for fussy eaters

Serve with corn on the cob or potato wedges.

Pro tip

Remove the steaks from the fridge 20-30 minutes prior to cooking. This will allow them to reach room temperature.

Both warming and refreshing!

Cooking Time: 20 min

Cals 663.4 · Prot 40.5 · Carbs 32.2 · Fat 43.0

Ingredients

Number of people

Steak

Beef striploin steak 350.00 Grams
Olive oil 2.00 Tbsp
Chilli powder 2.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp

Salad

Cherry tomatoes 150.00 Grams
Fresh coriander 20.00 Grams
Cucumber 2.00 Pieces
Avocado 1.00 Pieces

Dressing

Lime 1.00 Pieces
Olive oil 1.00 Tbsp
Honey 20.00 Grams
Smoked paprika powder 2.00 Grams

Barbecue butter

Salted butter 30.00 Grams
Barbecue sauce 40.00 Grams

Both warming and refreshing!

Cooking Time: 20 min

Cals 663.4 · Prot 40.5 · Carbs 32.2 · Fat 43.0

Instructions

photo

1 Season meat

Remove the steaks from fridge 20-30 min prior to cooking. Pat them dry with kitchen paper. Coat them in oil, then dust them with chilli powder, salt and pepper.

photo

2 Make salad

Halve the cherry tomatoes. Chop the coriander. Slice the cucumber. Cut the avocado in half and remove the stone. Scoop the avocado out of its skin using a spoon and chop it into chunks. 

photo

3 Make dressing

Add 0.75/1/1.5 Tbsp of lime juice into a bowl. Add the olive oil, honey and a pinch of smoked paprika. Whisk until fully combined - this is your dressing. Pour the dressing over the salad and toss.

photo

4 Flavour butter

In a second bowl, combine the butter and barbecue sauce.

photo

5 Fry steak

Heat a large pan with a drizzle of oil over a high heat. Once hot, add the steaks and fry for 1-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. 

photo

6 Serve

Slice the rested steaks and serve them with the barbecue butter and salad.

Tips for fussy eaters

Serve with corn on the cob or potato wedges.

Pro tip

Remove the steaks from the fridge 20-30 minutes prior to cooking. This will allow them to reach room temperature.

Ingredients

Number of people

Steak

Beef striploin steak 350.00 Grams
Olive oil 2.00 Tbsp
Chilli powder 2.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp

Salad

Cherry tomatoes 150.00 Grams
Fresh coriander 20.00 Grams
Cucumber 2.00 Pieces
Avocado 1.00 Pieces

Dressing

Lime 1.00 Pieces
Olive oil 1.00 Tbsp
Honey 20.00 Grams
Smoked paprika powder 2.00 Grams

Barbecue butter

Salted butter 30.00 Grams
Barbecue sauce 40.00 Grams
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