Barbecued Steak And Avocado Salad With Coriander Lime Vinaigrette

Brighten up your dinner table with this juicy steak and avocado salad by Curtis Stone.

The ingredient of Barbecued Steak And Avocado Salad With Coriander Lime Vinaigrette

• 1 1 cup red onion thinly sliced into rings
• 1 4 cup white vinegar
• 1 3 cup fresh lime juice plus 2 tbsp extra
• 600g coles australian beef scotch fillet steaks
• 1 2 cup fresh coriander leaves packed
• 1 clove garlic
• 1 3 cup olive oil plus 2 tsp extra
• 2 avocados firm but ripe peeled pitted cut into quarters
• 125g baby spinach
• 40g red oak or red symphony lettuce torn about 1 2 a lettuce
• 4 120g radishes thinly sliced
• 1 80g medium carrot cut into matchstick sized pieces
• 1 4 cup pepitas toasted

The Instruction of barbecued steak and avocado salad with coriander lime vinaigrette

• in a bowl combine the sliced onion vinegar 1 3 cup of the lime juice and 1 teaspoon of fine sea salt cover and set aside at room temperature for at least 20 minutes stirring occasionally meanwhile remove the steaks from the refrigerator about 20 minutes before grilling to bring them to room temperature place the steaks on a baking tray and prepare the barbecue for medium high heat
• in a small food processor blend the coriander garlic 2 tablespoons of the pickling liquid from the onions and the remaining 2 tablespoons of lime juice until the garlic is minced with the machine running slowly pour in 1 3 cup of the oil until the vinaigrette is well blended season with salt
• season the steaks generously with salt barbecue the steaks for about 6 minutes turning once or until nicely charred on both sides and the internal temperature is 50u00b0c for medium rare doneness transfer the steaks to a carving board and rest for 5 minutes
• meanwhile coat the avocado wedges with the remaining 2 teaspoons oil barbecue the avocado wedges cut side down for about 3 minutes or until marks have formed discard the peel and set the avocado wedges aside
• just before serving in a large bowl toss the spinach oak leaves radishes and carrots with enough vinaigrette to coat season with salt divide the salad among 4 plates slice the steaks against the grain and place over the salad garnish with the pickled onions pumpkin seeds and avocado drizzle with more vinaigrette and serve

Nutritions of Barbecued Steak And Avocado Salad With Coriander Lime Vinaigrette

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