Grilled Steak with Avocado, Mango and Kidney Bean Salsa

With high levels of Vitamin A and Omega 3, coupled with superior marbling, this Grilled Steak with Avocado and Kidney Bean Salsa will not disappoint.

4
12
  • 4 steaks of your choice
  • Salt and black pepper
  • 1 avocado, peeled and diced
  • 1 mango, peeled and diced
  • 100g tinned red kidney beans, drained
  • 1-2 garlic cloves, finely chopped
  • A handful of coriander, finely chopped
  • Juice of half a lemon
  • 1 red chilli, sliced
  • Lots of black pepper
  • 2 tbsp. olive oil
  • 4 steaks of your choice
  • Salt and black pepper
  • 1 avocado, peeled and diced
  • 1 mango, peeled and diced
  • 100g tinned red kidney beans, drained
  • 1-2 garlic cloves, finely chopped
  • A handful of coriander, finely chopped
  • Juice of half a lemon
  • 1 red chilli, sliced
  • Lots of black pepper
  • 2 tbsp. olive oil

STEP 1

Season the steaks with a little salt and black pepper.

STEP 2

Heat the pan or barbecue. Cook the steaks for 3-6 minutes on each side, depending on how you like them cooked. Allow to rest for a few minutes before serving.

STEP 3

While the steaks are cooking, mix together the salsa ingredients.

STEP 4

Serve with the steaks and some baked potatoes.

For a quick steak on the go, slice the steak thinly and serve in a pitta bread along with a spoonful of salsa and some dressed salad leaves.

STEP 1

Season the steaks with a little salt and black pepper.

STEP 2

Heat the pan or barbecue. Cook the steaks for 3-6 minutes on each side, depending on how you like them cooked. Allow to rest for a few minutes before serving.

STEP 3

While the steaks are cooking, mix together the salsa ingredients.

STEP 4

Serve with the steaks and some baked potatoes.

For a quick steak on the go, slice the steak thinly and serve in a pitta bread along with a spoonful of salsa and some dressed salad leaves.