DAY 2
Seared Beef Salad with Smoked Paprika Aioli
SERVES 2 | PREP 10mins | COOK 10mins
A quality, grass-fed steak topped with a dollop of aioli makes for a simple and satisfying dinner.
Ingredients
- 300g beef porterhouse, fat trimmed
- olive oil spray
- salt & pepper
- 1 tbs mayonnaise
- 1 tbs natural yoghurt
- 1/2 garlic clove, minced
- 1 tsp tomato paste
- 1 tsp smoked paprika
- 1/2 avocado, sliced
- 100g mixed salad leaves
- 1 red capsicum, roughly chopped
Method
- To make the aioli, mix together mayonnaise, yoghurt, garlic, tomato paste and smoked paprika and set aside.
- Heat a frying pan or griddle over medium-high heat. Spray steak with oil and season with salt & pepper. Cook steak, turning once, for 3-4 minutes for medium or until cooked to your liking. Set aside for 3 minutes to rest.
- Layer two plates with salad leaves, red capsicum and avocado. Thinly slice the steak and arrange on top. Serve with aioli.
