Jalapeño steak & watermelon salad
PREP + COOK TIME 25 MINUTES SERVES 4
500g beef flank (flat iron) steaks
2 tablespoons pickled sliced jalapeños, plus ⅓ cup
(80ml) pickling liquid
2 tablespoons extra virgin olive oil
1 large avocado (320g)
1 medium iceberg lettuce (500g), cut into 10 wedges
1½ cups mint leaves
1 tablespoon lime juice
1kg seedless watermelon, rind removed, sliced thinly
1 tablespoon black and white sesame seeds, toasted lime wedges, to serve
1 Combine steaks with half the jalapeño pickling liquid and 1 tablespoon of the oil in a bowl; season well. Stand for 10 minutes.
2 Meanwhile, process half the avocado, 1 lettuce wedge, ½ cup mint leaves, the lime juice and remaining pickling liquid until smooth; season to taste.
3 Heat a chargrill pan or barbecue on high. Cook steaks for 3 minutes on one side or until char marks appear; turn and cook a further 3 minutes for medium rare, or until to your liking. Rest for 5 minutes, loosely covered with foil.
Spread three-quarters of the avocado dressing over the base of a large platter; top with remaining lettuce, mint and the watermelon. Thinly slice steak and arrange on
