A juicy and delicious lunch or dinner. If you cannot find mango, try peaches. They are wonderful and so healthy.
All my recipes are for 2 servings
- 2 sirloin steak, each 1-inch / 25 mm thick (5-6 oz per steak / 150 grams)
- 1 tbsp sunflower oil
- 1/2 teaspoon salt
- 4 twists from your black pepper mill
- 1 teaspoon chili paste
- 1 teaspoons minced garlic
- 1 teaspoon olive oil
- 5 twists from Pasta Rossa spice grinder
- 1 teaspoon lemon pepper
- 1 mango
- 1 avocado
- 10 cherry tomatoes
- 1 lemon
- 2 spring onions
How to prepare:
Take the meat to room temperature 30-60 minutes before cooking. Mix chili paste, minced garlic and olive oil. Take a non-stick pan and cook the steaks on medium high heat in sunflower oil for 2 minutes. Turn the steaks and cook for 2 minutes. Season with salt and black pepper. Add the lovely chili-garlic-oil mixture on the steaks. Let the steaks then rest for 6 minutes.
Cut the mango and the avocado in half. Remove the stones. Cut the mango into slices. Use a spoon to get the avocado fruit off the skin and cut the fruit into chunks. Divide these between two plates.
Wash the tomatoes, cut them in half and add them on the plates. Wash the spring onions and cut them into thin slices and add them on the fruit and tomatoes. Season with pasta rossa spice. Cut the lemon in half and drizzle the lemon juice on the salad.
Cut the steaks into slices and add the slices on the salad.