Ingredients
The following ingredients have 4 Servings
- 4 tbsp extra virgin olive oil
- sea salt and freshly ground pepper
- 400g skirt steak
- 2 garlic cloves, finely chopped
- ¼ cup beef stock or water (check stock is gluten-free if required)
- 1 can chipotle chillies in adobo sauce
- ¼ cup fresh lime juice
- 1 small head frisee
- 1 cup baby spinach leaves
- 2 ripe tomatoes, diced
- 4 baby radishes, finely sliced
- ½ small red onion, finely sliced
- 1 ripe avocado, diced
- 1 small handful coriander leaves
- 4 tbsp grated romano or parmesan
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Instruction
- <p><b>Place one tablespoon</b> of olive oil in a heavy frypan over medium-high heat. Season the steak and fry until both sides are well-browned and cooked to your liking; about 4 minutes per side for medium rare. Rest steaks on a plate for about 3 minutes.</p> <p><b>Lower heat</b> and add garlic to the pan for a few minutes. Pour in stock or water and stir to de-glaze pan. Turn off the heat and add the chipotle chillies, lime juice, remaining oil and season to taste.</p> <p><b>Cut the steak</b> into lengths about 7-8cm long, then cut them into 5mm strips, against the grain.</p> <p><b>Remove</b> the root end of the frisée and cut leaves into bite-sized pieces. Mix in a bowl with the spinach, tomato, radishes, onion and avocado, then add dressing. Divide among four bowls.</p> <p><b>Divide steak</b> among four plates, sprinkle over coriander, finish with a sprinkle of cheese and serve straight away.</p> <p><b>Suggestion: </b>Serve with <a href="http://www.goodfood.com.au/good-food/cook/recipe/bean-quesadillas-with-corn-salsa-20141223-3n26x.html?rand=1419298440778">Neil Perry's bean quesadillas</a>. <b></b>You could also try rolling the steak and chipotle chillies in tortillas, and serving on a bed of the black-bean mix.</p>
