Scotch Fil­let Steaks with Moz­zarella and Av­o­cado Salad

Dish - Everyday Dish - - Mains -

Have din­ner on the ta­ble in 15 min­utes. Per­fectly cooked steaks served with juicy toma­toes, rich av­o­cado and silky moz­zarella – delish.

Rub the steaks with a lit­tle olive oil and sea­son gen­er­ously.

Heat a sauté pan or bar­be­cue and, when hot, cook the steaks for 3–4 min­utes each side or un­til done to your lik­ing. Trans­fer to a plate and rest for 3 min­utes.

Salad: Com­bine the yo­ghurt, oil and gar­lic in a shal­low bowl and sea­son. Tear the moz­zarella into pieces and toss through the yo­ghurt.

To serve: Slice the steaks and ar­range on plates, pour­ing over the meat rest­ing juices. Put the toma­toes and av­o­cado along­side. Spoon the moz­zarella and yo­ghurt over the top and scat­ter with the basil. Top with a driz­zle of olive oil and a grind of pep­per. Serves 4

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