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Ingredients
4 x 150g Aberdeen Angus beef sirloin steaks
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
1/2 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
1/2 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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,640kJ/ 637kcals
Fat
53g
Saturated Fat
16g
Carbohydrates
9.5g
Sugars
6g
Fibre
6.1g
Protein
27g
Salt
0.8g
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