Steak with Guacamole and Blistered Tomatoes

POUNDING the steak before you cook it — particularly if it’s a cheaper cut or is thick — will tenderise and make it easier to digest. Marinating, especially in an acidic element such as lemon juice, will aid this process and enhance the flavour. SERVES 2 (470 calories per serving) 2 x 120g steaks, skirt or sirloin 1 tsp ground cumin 1 garlic clove, crushed 1 tbsp lemon juice 1 tbsp olive oil 1 avocado, diced ½ red onion, diced ½-1 tsp chilli flakes 1 tbsp fresh coriander or basil, chopped 1 tbsp lime juice 16 cherry tomatoes, halved IF USING thick steaks, place them on a wooden chopping board and pound with the rough side of a mallet. You can also use the end of a wooden rolling pin. Bash from the middle outwards — don’t pound the meat too hard or you will shred it. In a bowl, mix together the cumin, garlic, lemon juice and olive oil. Place the steaks in a shallow dish and pour the mixture over them (turning to make sure they are well covered). Leave them to marinate for 20 minutes. Meanwhile, make the guacamole by mashing together the avocado, red onion, chilli flakes, coriander and lime juice. Season with salt and pepper. Place a griddle or frying pan over a high heat. Cook the tomatoes, cut-side up, for 3-4 minutes, until the skins are blistered. Remove them from the pan and add the steaks. Fry for approximately 3 minutes on each side (for a medium steak). Slice up steaks, top with the tomatoes and serve the guacamole on the side.