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Bloody Mary Steak & Avocado Plate

  • Author: Rachel Phipps
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: Serves 1

Description

A delicious steak salad that is easily scaled up to serve a crowd.


Ingredients

Scale
  • 1 Aberdeen Angus Scotch Beef Steak
  • Sea Salt and Freshly Ground Black Pepper
  • 1 1/2 tbsp Tomato Based Vegetable Juice (I use V8)
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Vodka
  • Squeeze Fresh Lemon Juice
  • Dash Worcestershire Sauce
  • Dash Tabasco Hot Sauce
  • 2 Handfuls Cherry Tomatoes
  • 1 Small Ripe Avocado
  • 1 Small Handful Fresh Basil 

Instructions

  1. Season the steak on each side, and let it come up to room temperature. Meanwhile, make the Bloody Mary dressing by whisking together the vegetable juice, olive oil, vodka, and salt, pepper, lemon juice, Worcestershire sauce and tabasco to taste.
  2. Half the cherry tomatoes, and toss them in the dressing.
  3. Heat a non-stick frying pan or an oiled or non-stick griddle pan over a very high heat until the pan is smoking. Fry the steak for a few minutes on each side, until the outside is brown and crispy, and the inside is cooked to your liking. I like my steak rare; not quite bleu (I like my meat warmed through), but basically still raw in the middle.
  4. Rest the steak for 5 minutes on a warm plate under a piece of foil, then thinly slice it following the grain with a very sharp knife. While the steak is resting, cube the avocado.
  5. To assemble the steak plate, lay the steak strips over a very hot plate, then spoon the tomatoes and the Bloody Mary dressing into the gaps. Finish the plate with a few more grinds of black pepper and scatter over the cubed avocado and the basil, torn slightly to release the flavours. Serve immediately, with lots of crusty bread to mop up the juices.