200g (7oz) lean Scotch sirloin, ribeye or rump steak
2 tbsp olive oil
2 new potatoes, very thinly sliced
½ x 75g bag of watercress
2 heads chicory, thickly sliced
4 spring onions, sliced
1 large ripe avocado, peeled, stoned and thickly sliced
1 tbsp sweet chilli dipping sauce
Juice of 1 lime (approx. 2tbsp)
Heat 1 tbsp olive oil in a non-stick frying pan and sauté the potato slices until just softened. Push to one side, heat the remaining oil and cook the steak in the hot pan for 4-5 minutes on each side for Medium or until cooked to your liking. Set aside the steak and spread the potatoes out in the pan to continue browning and crisping.
* Divide the watercress, chicory, spring onions and avocado between two pasta bowls or plates. Mix together the chilli sauce and lime juice; toss half into the leaves.
* Thinly slice the steak and scatter together with the potatoes on top of the salad. Spoon over any remaining dressing; eat whilst the steak is still warm.
Tasty Tip:
Substitute the potato with torn pieces of Ciabatta bread to make rustic croutons. For heartier appetites, why not add a couple of snipped rashers of streaky bacon fried alongside the steak and tossed into the salad.
