Cumin-spiced steak salad with avocado and kale
Massaging the kale helps to tenderise it, and rids it of that rough and thick texture. The longer it sits with the avocado, the tastier it is, and it makes for great leftovers.
skirt or flank steaks 2 x 175g ground cumin 1 tbsp kale or other leafy green 200g, leaves removed from the stems and cut into 5cm ribbons dried chilli flakes 1/4 tsp lemon 1, juiced avocados 2 ripe, cubed ghee 1 tbsp or rapeseed oil 2 tbsp pumpkin seeds 30g, toasted coriander or flat-leaf parsley
Ω a small bunch, roughly chopped
• Generously season the steak with salt, pepper and 1/2 the cumin, rubbing into all the cracks and crevices. Put aside at room temperature while you make the salad.
• Mix together the kale, remaining cumin, chilli flakes, lemon juice, 1/2 the avocado and some seasoning in a serving bowl. Use your hands to massage the avocado and spices into the kale, making sure it’s well coated.
• Heat the ghee in a 30cm frying pan over a medium-high heat until melted and lightly smoking. Add the steaks in one layer (in batches if needed).
Flip after 3 minutes and cook for another 3 minutes. If you have a digital thermometer it should reach 52C for medium rare and 57C for medium. Rest for 5-10 minutes.
• Divide the salad between plates and add the remaining avocado cubes, topping them with pumpkin seeds and coriander. Season the steak, slice against the grain and divide between the salads, finishing with a little black pepper.
PER SERVING 887 KCALS | FAT 73.1G SATURATES 25G | CARBS 6.8G | SUGARS 2.2G FIBRE 10.4G | PROTEIN 45.3G | SALT 0.4G