Spice Rubbed Steak

with 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 from fridge 20-30 min prior to cooking. Pat them dry with kitchen paper. Rub them with oil, chipotle (spicy!), smoked paprika, 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 Fry steak

Heat a large pan with a drizzle of oil over a high heat. Once hot, add the steak and reduce the heat to medium. Fry for 3-4 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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4 Make dressing

Meanwhile, add 0.75/1/1.5 Tbsp of lime juice to a bowl. Add the olive oilhoney and a pinch of salt and pepper. Whisk until fully combined - this is your dressing. Set aside.

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5 Flavour butter

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

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6 Serve

Once ready to serve, toss the salad in the dressing. Slice the rested steaks. Divide the steak slices among plates. Serve 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: 25 min

Cals 788 · Prot 57 · Carbs 25 · Fat 51

Ingredients

Number of people

Steak

Beef sirloin steak 400 Grams
Olive oil 2 Tbsp
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Salt 1 Tsp
Black pepper 1 Tsp

Salad

Cherry tomatoes 150 Grams
Fresh coriander 15 Grams
Cucumber 2 Pieces
Avocado 1 Piece

Dressing

Lime 1 Piece
Olive oil 2 Tbsp
Honey 15 Grams
Salt 1 Tsp
Black pepper 1 Tsp

Barbecue butter

Salted butter 30 Grams
Barbecue sauce 40 Grams

Both warming and refreshing!

Cooking Time: 25 min

Cals 788 · Prot 57 · Carbs 25 · Fat 51

Instructions

photo

1 Season meat

Remove the steaks from fridge 20-30 min prior to cooking. Pat them dry with kitchen paper. Rub them with oil, chipotle (spicy!), smoked paprika, 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 Fry steak

Heat a large pan with a drizzle of oil over a high heat. Once hot, add the steak and reduce the heat to medium. Fry for 3-4 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

4 Make dressing

Meanwhile, add 0.75/1/1.5 Tbsp of lime juice to a bowl. Add the olive oilhoney and a pinch of salt and pepper. Whisk until fully combined - this is your dressing. Set aside.

photo

5 Flavour butter

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

photo

6 Serve

Once ready to serve, toss the salad in the dressing. Slice the rested steaks. Divide the steak slices among plates. Serve 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 sirloin steak 400 Grams
Olive oil 2 Tbsp
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Salt 1 Tsp
Black pepper 1 Tsp

Salad

Cherry tomatoes 150 Grams
Fresh coriander 15 Grams
Cucumber 2 Pieces
Avocado 1 Piece

Dressing

Lime 1 Piece
Olive oil 2 Tbsp
Honey 15 Grams
Salt 1 Tsp
Black pepper 1 Tsp

Barbecue butter

Salted butter 30 Grams
Barbecue sauce 40 Grams
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