Serves 4

4 x 150g lean rump steaks
1 garlic clove, crushed
80ml red wine
1 tsp dried chilli flakes
2 small avocados, sliced
Handful of fresh basil leaves
1 cucumber, sliced
1 small red onion, thinly sliced
1 tsp olive oil
1½ tbsp red wine vinegar

For the Thai chimichurri:
2 garlic cloves
2 lemongrass stalks, white parts only
1 red chilli, deseeded
Small handful of fresh basil
Large handful of fresh coriander
Juice of 2 limes
180ml olive oil
Salt and black pepper

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.

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

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