Piri piri steak salad with avocado green goddess dressing

Name: Piri piri steak salad with avocado green goddess dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 150 g sirloin steak; 2 tbsp olive oil; 1 tbsp Cooks’ Ingredients Piri Piri Rub; 200 g trimmed sugar snap peas, halved lengthways; 120 g pack extra fine green beans, halved; 120 g pack Florette Rocket & Baby Kale Mix; ½ Essential Cucumber, cut into rough chunks; 280 g jar sliced artichoke hearts, drained; 2 salad onions, finely sliced

This tasty steak salad would also work well with chicken, pork, fish or even tofu or halloumi.

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Serves4
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins

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Ingredients

4 x 150g sirloin steak
2 tbsp olive oil
1 tbsp Cooks’ Ingredients Piri Piri Rub
200g trimmed sugar snap peas, halved lengthways
120g pack extra fine green beans, halved
120g pack Florette Rocket & Baby Kale Mix
½ Essential Cucumber, cut into rough chunks
½ x 280g jar sliced artichoke hearts, drained
2 salad onions, finely sliced

For the dressing

1 Perfectly Ripe Extra Large Avocado, peeled, stoned and roughly chopped
½ x 25g pack basil
1 lime, juice
1 clove/s garlic, peeled
50g natural yogurt
2 tbsp extra virgin olive oil

Method

Add the steaks to a plate with the oil, a pinch of salt and the piri piri rub. Mix until well coated, then set aside.
Add the sugar snaps and green beans to a saucepan of boiling, lightly salted water and cook for 1-2 minutes, or until just cooked but firm. Drain and rinse under a cold tap until cold, then leave to drain completely.
Add the avocado to a blender with the remaining dressing ingredients and 5 tbsp water. Blitz until smooth and season to taste.
Heat a large nonstick frying pan over a high heat. Add the steaks and cook, in batches if necessary, for 1-2 minutes on each side for rare. Remove from the pan and leave to rest for 5 minutes before slicing. Toss together the remaining ingredients (except the salad onions) with the steak, then serve with spoonfuls of dressing and the salad onions sprinkled over the top.