Summer steak salad with avocado dressing

Summer steak salad Easy Food
Serves 4
For the dressing:
1 avocado, chopped
5 tbsp fresh coriander, chopped, plus extra to garnish
1 lime, juiced
2 tbsp extra-virgin olive oil
1pinch of salt

For the salad:
1 tbsp olive oil
½ red onion, sliced into rings
650g sirloin steak
Salt and black pepper
30ml white wine
4large handfuls of salad greens
198g tinned sweetcorn
120g cherry tomatoes, halved
1 red pepper, deseeded and chopped
3 radishes, sliced

  1. Place all of the dressing ingredients in a blender or food processor and whizz to combine into a smooth, thick dressing.
  2. Heat the oil in a large pan over a medium heat. Cook the onion for 5-6 minutes.
  3. Season the steak with salt and pepper. Turn the heat to high, push the onion to one side of the pan and add the steak. Sear for 3-4 minutes on each side or until cooked to your liking. Remove to a carving board and allow to rest for 10 minutes.
  4. Add the wine to the pan with the onions and allow to bubble, scraping any sticky bits from the bottom of the pan with a wooden spoon. Once the wine has evaporated, remove the onions and set aside.
  5. Carve the steak into ½cm slices.
  6. In a large bowl, combine the salad leaves, sweetcorn, tomatoes, pepper and radishes. Add the dressing and toss to combine.
  7. Divide between four plates and lay some slices of sirloin and a spoonful of onions on top of each salad. Garnish with coriander and serve.

Note: Rapeseed oil can be used as an alternative to olive oil, if you wish.

Per serving: 569kcals, 30.9g fat (7.5g saturated), 19.2g carbs, 4.5g sugars, 52.3g protein, 6g fibre, 0.155g sodium