Jalapeño Steak & Watermelon Salad

Serves 4, Prep and Cook 25 mins

500g beef flank steaks 2 tablespoons pickled sliced jalapeños, plus ¹⁄ ³ cup (80ml) pickling liquid

2 tablespoons extra virgin

olive oil

1 large avocado (320g) 1 medium iceberg lettuce (500g),

cut into 10 wedges

1½ cups mint leaves

1 tablespoon lime juice

1kg seedless watermelon, rind

removed, sliced thinly 1 tablespoon black and white

sesame seeds, toasted Lime wedges, to serve

1 Combine steaks with half the jalapeño pickling liquid and 1 tablespoon of the oil in a medium bowl. Season well. Stand for 10 minutes. 2 Meanwhile, process half the avocado, remaining oil, 1 lettuce wedge, ½ cup mint leaves, the lime juice and remaining pickling liquid until smooth. Season to taste. 3 Heat a chargrill pan or barbecue on high. Cook steaks for 3 minutes on one side or until char marks appear. Turn and cook for a further 3 minutes for medium rare, or until cooked to your liking. Rest, loosely covered, for 5 minutes.

4 Spread three-quarters of the avocado dressing over the base of a large platter. Top with remaining lettuce, mint and the watermelon. Thinly slice steak and arrange on salad, scatter with jalapeños and sprinkle with seeds. Top with remaining avocado, cut into wedges. Serve with lime wedges.