Steak on garlic bread with avocado salsa
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Rubbing cut garlic over the toasted bread for these knife-and-fork steak sandwiches gives just a hint of pungent flavor. Adding a salsa of avocado, cherry tomatoes, onion, and coriander makes it a totally satisfying meal.
Ingredients
Cherry Tomatoes
250 g, halved
Avocado
80 g, pitted, peeled, and diced
Onion
½ large, finely chopped
Coriander, fresh
1 tablespoon(s), chopped
Chilli, green or red
1 individual, green, deseeded and finely chopped
Vinegar, All Types
3 tablespoon(s), cider vinegar
Calorie controlled cooking spray
4 spray(s)
Beef fillet steak, lean, raw
400 g
Oregano, Dried
1 teaspoon(s), level
Sourdough Bread
4 serving(s), toasted
Garlic
2 clove(s), peeled and halved
Rocket
1 portion(s)
Instructions
1
To make the avocado salsa, combine the cherry tomatoes, avocado, onion, coriander, jalapeño pepper, and apple cider vinegar in a bowl.
2
Preheat the grill to medium-high. Mist a grill tray with cooking spray. Sprinkle the beef fillet steak with dried oregano, and season. Cook gently under the grill for 10-12 minutes, turning halfway, until cooked through. Transfer to a chopping board and let stand for 5 minutes.
3
Cut the steak across the grain into thin slices. Toast the sourdough slices and then rub the garlic over one side of each slice. Top the garlic bread slices evenly with the sliced steak, avocado salsa and rocket.
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