Minute Steak and Avocado Salad by RICARDO | IGA Recipes |

Minute Steak and Avocado Salad by RICARDO

Minute Steak and Avocado Salad by RICARDO

Preparation time 15 minutes

Serves 4

Ingredients

Salad

1 avocado, diced
1/2 cup (75 g) frozen corn kernels, thawed
1 roasted bell pepper, seeded, peeled and diced (see note)
1 green onion, chopped
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) lemon juice

Steak

2 thick sirloin steaks (see note)
2 tbsp (30 ml) olive oil
2 tsp (10 ml) olive tapenade
Salt and pepper

Directions

Salad

In a bowl, combine all of the ingredients. Season with salt and pepper. Set aside.

Steak

In a large skillet over high heat, brown the meat in the oil on each side until the desired doneness. Season with salt and pepper. Add the tapenade and coat the meat on one side. Let the meat rest on a plate for 5 minutes.
Slice the steaks and serve with the salad.

NOTE FROM RICARDO

Cook an extra bell pepper and steak, and you’ll be set to make Beef and Roasted Bell Pepper wraps for lunch the next day.

Watch our video on how to roast bell peppers.