Serves 4
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For the Thai chimichurri:

  1. Place the steaks in a bowl with the garlic, red wine and chilli flakes. Toss to coat, then cover and place in the fridge for 30 minutes.
  2. In a food processor, combine the garlic, lemongrass, chilli, basil, coriander, lime juice, olive oil and some salt and pepper. Whizz until smooth, then taste and adjust the seasoning.
  3. Meanwhile, for the avocado salad, combine the avocado, basil, cucumber and red onion in a bowl. Add the olive oil and vinegar, then toss to coat.
  4. Heat a lightly oiled griddle pan over a medium-high heat, or preheat the barbecue. When hot, add the drained steak and cook for three minutes on each side or until cooked to your liking.
  5. Divide the avocado salad between four plates and top with steak. Drizzle with chimichiurri to serve.

Nutrition Facts

Per serving: 807kcals, 69.6g fat (10.4g saturated), 15.7g carbs, 2.8g sugars, 34.4g protein, 8.1g fibre, 0.053g sodium

To make your salad look extra pretty, use a vegetable peeler to peel the cucumber into wide ribbons, rather than simply chopping it.