Medium-rare grilled steak on salad bed with avocado topped with slivered almonds
As seen in: Thermomix Dinners for Special Occasions

Thermomix Grilled Steak Salad with Avocado

by Tenina Holder
posted 21 Jan, 2020 (last updated 08 Jun, 2020)
  • Serves icon
    Serves
    6
  • Total Time icon
    Total Time
    50mins
  • Calories icon
    Calories
    858

Grilled Steak Salad with Avocado personifies easy Summer cooking, which can all be done in advance. Make the salad dressing with your Thermomix in under a minute, marinate your steak ahead of time (make sure it's resting for at least 2 hours), and have your salad ready to go as a bed for this simple and scrumptious dinner. We chose leafy greens, avocado, cherry tomatoes and cucumber to keep it uncomplicated and allow the flavor of the beef to take centre stage.

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As seen in: Thermomix Dinners for Special Occasions

INGREDIENTS

  • Red onion icon
    Red onion
    1 (4.76oz/135g)
    halved, sliced
  • Beef tomato icon
    Beef tomato
    15.87oz/450g (about 2½)
    halved
  • Avocado icon
    Avocado
    2 (11.64oz/330g)
    sliced
  • Cucumber icon
    Cucumber
    1 (10.58oz/300g)
    diced
  • Red bell pepper icon
    Red bell pepper
    15.87oz/450g (about 3)
    halved
  • Slivered almonds icon
    Slivered almonds
    1.76oz/50g (about ½ cup)
    toasted
  • Steak icon
    Steak
    28.22oz/800g (about 4½)
  • Garlic clove icon
    Garlic clove
    2
  • Fresh basil icon
    Fresh basil
    1.34 cups (2.04oz/58g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    7.43fl oz/200g (1 cup)
  • Mixed salad leaves icon
    Mixed salad leaves
    10.58oz/300g (about 12½ cups)
  • Yellow mustard icon
    Yellow mustard
    1 tbsp (0.53oz/15g)
  • Balsamic vinegar icon
    Balsamic vinegar
    1 tbsp (0.50fl oz/16g)
  • Sea salt icon
    Sea salt
    1 pinch
  • Black pepper icon
    Black pepper
    1 pinch

METHOD

  1. Add steak, garlic clove, fresh basil and extra virgin olive oil to a clean large mixing bowl
  2. Mix until combined
  3. Marinate in fridge and turn half way through - 2 hr
  4. Transfer content of large mixing bowl to frying pan
  5. Fry evenly in frying pan until browned and turn half way through - high heat
  6. Transfer content of frying pan to plate then set aside
  7. Add red onion and extra virgin olive oil to the frying pan
  8. Fry in frying pan until just cooked
  9. Transfer onions to plate then set aside
  10. Add extra virgin olive oil, beef tomato, avocado, mixed salad leaves, cucumber, red bell pepper, slivered almonds and fresh basil to a clean large serving bowl
  11. Add yellow mustard, extra virgin olive oil, balsamic vinegar, sea salt and black pepper to the TM5 bowl
  12. Fit TM5 bowl to TM5
  13. Blend - approx 10 sec, speed 10
  14. Toss a few tablespoons of the dressing through the prepped veggies
  15. Slice meat
  16. Transfer meat to large serving bowl
  17. Arrange dressing in large serving bowl
  18. Serve

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