Grilled Steak Salad with Avocado and Chimichurri Sauce

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June 25, 2018

This is the perfect salad to serve as a quick go-to meal. It covers all the bases...fresh, nutritious and delicious. Serve with a warm crusty ciabatta to soak up all the flavours.

  • Cook: 25 mins
  • Yields: 4 servings


500g Rump steak

2 cups baby spinach leaves

1 cup coriander leaves

2 cups assorted cherry tomatoes, halved

1 avocado, halved and skin removed

6 radishes, cut into slices

1/2 lime, cut into slices

1 red spring onion, cut into slices

Freshly ground salt and black pepper


2 cloves garlic

1 small red chilli

1 cup coriander chopped

2 tablespoon lime juice

2 tablespoon red wine vinegar

3 tablespoons extra virgin olive oil

1/4 teaspoon smoked paprika

1/2 tsp sugar

Freshly ground salt and black pepper



1Place the cloves of garlic, coriander, red chilli, lime juice, red wine vinegar, olive oil,

2smoked paprika, and sugar into a blender.

3Blend on high until a smooth consistency is reached.

4Season with freshly ground salt and pepper to taste.

5Season the rump steak on both sides.

6Heat a griddle pan on high and cook the steak for about 4-5 minutes on each side. Remove it from the heat and allow to rest.


1To assemble the salad, toss the spinach leaves, coriander and halved cherry tomatoes

2together in a serving bowl.

3Slice the avocado halves into thin slices and arrange to one side of the bowl.

4Cut the steak into thin slices and tuck them into the salad leaves.

5Dot the sliced radishes and lime slices around the bowl and sprinkle the spring onion over the top.

6Season with freshly ground salt and pepper and serve immediately with the chimichurri dressing on the side.

Loaded Breakfast paw paws