Chipotle Steak Salad with Avocado and Roasted Peppers

Make chipotle steak salad with avocado and roasted peppers, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
170 g Rump steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
2 tsp (12 g) Chipotle paste
100 g Little gem lettuce
80 g Roasted red peppers from a jar, drained
60 g Avocado (Flesh only. Half a medium avocado is about 70 g.)
30 g Red onion
50 g Radishes
5 g Olive oil
Juice of a lime Lime juice
A handful Fresh coriander
Ingredient notes on the recipe page.

METHOD
1. Rub the steak with the chipotle and a little salt and leave it ten minutes.
2. Slice the onion thinly and leave it in half the lime juice with a pinch of salt while everything else happens.
3. Sear the steak in a very hot dry pan for two and a half minutes a side, then rest it five minutes and slice it thinly.
4. Whisk the oil with the rest of the lime, toss the leaves, peppers and sliced radish in it, and lay the steak, avocado, pickled onion and coriander over.

Check ingredient packaging for allergen information.
Jarred peppers in brine often list sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chipotle-steak-avocado-pepper-salad

AI-generated images illustrating the recipe.

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