Balsamic beef, asparagus & Pecorino salad

By Birgitta

Ingredients

• Marinade:
• 250 g sirloin steak, ca 5cm thick
• 200 g asparagus
• 100 g sugar snap peas
• 1 ripe avocado
• juice of 1/2 lemon
• 1 tbsp olive oil
• 1 small red onion, thinly sliced
• 1 bunch of watercress
• 25 g Pecorino, shaved
• 3 tbsp olive oil
• 4 tbsp balsamic vinegar
• pinch of chilli flakes or 1 tsp chilli oil

Details

Servings 2

Preparation

Step 1

Mix the marinade, add the meat and leave for 1 hour, turning once.

Steam the asparagus and sugar snap peas for 4-5 minutes, refresh with cold water and drain.

Cut the avocado into chunks, season sith sea salt and toss in lemon juice.

Heat the oil in a frying pan to medium high and fry the meat 2-3 minutes per side for medium rare. Set aside.

Add reserved marinade to the frying pan together with the oinion and let bubble for 1-2 minutes, set aside to cool slightly.

Arrange watercress, peas, asparagus and avocado onto plates. By now, the meat has rested a little so slice the steak into thick strips and arrange on salad. Drizzle with the warm marinade and scatter with shaved Pecorino.