Roast beef with avocado salsa and romaine salad

Name: Roast beef with avocado salsa and romaine salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Avocado; 200 g Tomatoes; 1/2 Cucumber; 2 red onions; 1 Garlic clove; 1 Stalk parsley; 7-10 Tbsp Juice of 1 lime; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Rump steaks (approx. 180 g each); 2 TABLESPOONS Sunflower oil; 100 g Rocket salad; 7-10 Tbsp coarse pepper; 7-10 Tbsp Lime wedges

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Avocado
200 g Tomatoes
1/2 Cucumber
2 red onions
1 Garlic clove
1 Stalk parsley
7-10 Tbsp Juice of 1 lime
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Rump steaks (approx. 180 g each)
2 TABLESPOONS Sunflower oil
100 g Rocket salad
7-10 Tbsp coarse pepper
7-10 Tbsp Lime wedges

Directions

1
Cut the avocado in half, remove the stone and peel the skin. Cut the flesh into small cubes. Wash, clean and quarter the tomatoes and remove the seeds. Cut the flesh into cubes. Wash, peel and dice the cucumber.
2
Peel and finely dice the onions. Mix avocado, tomato, cucumber and onions together.
3
Peel and finely chop the garlic. Wash parsley, dab dry and chop finely. Mix garlic, parsley and lime juice, add olive oil and season with salt and pepper. Mix with the avocado mixture.
4
Dab meat dry. Heat the oil in a pan, fry the meat for about 6 minutes on each side, season with salt and pepper. Wash the salad, shake dry and tear up the leaves. Distribute the salad on a plate.
5
Cut the meat into thin slices, arrange them on top and add some avocado salsa. Sprinkle with coarse pepper. Garnish with lime wedges if desired. Add the rest of the avocado salsa.