Avocado and Steak Salad
Aperçu
Seared and grilled steak, sliced and served over diced avocado, onion, pepper and tomato with a blended dressing. No country is named, and the dish is a contemporary salad rather than a traditional one. The one marker worth pointing out is the bouillon cube in the steak seasoning. Rubbing a stock cube into meat alongside garlic, ginger and paprika is a West African habit rather than a European or American one, a French or Argentine cook would reach for salt and pepper and stop there. It is a small thing but it is the reason this page sits in the African collection rather than the Worldwide one, and the flags record that the call was made on that basis. The technique is sound and worth noting. The steak is seared in butter in a hot skillet and then finished on the grill, which is a sensible order: the skillet gives an even browned crust that a grill grate cannot, and the grill contributes the smoke. Resting it for a few minutes before slicing is the step people skip and should not. The source's ingredient list is scrambled, its section headings were absorbed into the list, which shifted quantities onto the wrong ingredients. The list below has been rebuilt from its written recipe.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Bring the grill up to medium-high, around 400°F / 200°C.
- 2
Take the steaks out of the fridge in advance so they come to room temperature, then season both sides with the garlic, ginger, paprika, crumbled bouillon cube, salt and pepper.
- 3
Melt the butter in a hot skillet and sear the steaks on both sides until well browned.
- 4
Move them onto the grill and cook for 4 to 6 minutes per side, depending on thickness and how you like them.
- 5
Take them off and let them rest for 2 to 3 minutes before slicing. Cutting straight away loses the juices.
- 6
Arrange the diced avocado, red onion, bell pepper and tomato on plates or a platter, and lay the sliced steak over them.
- 7
Blend the mustard, mayonnaise, olive oil, lime juice, salt and pepper into a smooth dressing.
- 8
Drizzle the dressing over and finish with the grated parmesan.
Notes de l’Africook
- Rest the steak before slicing it. Two or three minutes is enough and it is the difference between juice on the plate and juice in the meat.
- Sear in the skillet, finish on the grill. The pan gives you an even crust the grate cannot, and the grate gives you the smoke flavour.
- Dice the avocado last and dress it immediately. It browns within minutes of being cut.
- Slice the steak across the grain. Cutting with it leaves long tough fibres however well the meat is cooked.
- Bouillon cubes are salty. Go carefully with any additional salt in both the rub and the dressing.
- The dressing is sharp by design, mustard and lime against a rich steak and avocado. Loosen it with more olive oil if it is too aggressive.
Questions fréquentes
Why is a bouillon cube in the steak rub?
It is a West African seasoning habit rather than a European or American one. Crumbled stock cubes are used across the region as an all-purpose savoury seasoning, and rubbing one into meat alongside garlic, ginger and paprika is completely ordinary there and quite unusual elsewhere. It is the main reason this page is filed in the African collection despite the dish itself having no stated country. It also means the meat is already well salted.
How should the steak be cooked?
To your preference, but medium-rare to medium suits a salad best, the meat stays tender when sliced thin and cold vegetables surround it. Four to six minutes a side on a medium-high grill after searing is a reasonable guide for a steak of average thickness, though it depends entirely on the cut. The rest afterwards matters as much as the cooking: slicing immediately pushes the juices onto the board.
How do I stop the avocado browning?
Cut it as late as possible and get acid onto it quickly. The dressing here contains lime juice, which does the job if you dress the salad promptly rather than letting the diced avocado stand. If you need to prepare ahead, leave the avocado whole and unpeeled until the last moment. Storing cut avocado with the stone in place makes very little difference despite the common claim.
Why doesn't the ingredient list match the source?
The source's list is scrambled: its section headings, for the steak, plating the avocados, for the dressing, were absorbed into the ingredient list itself, which pushed every quantity after them onto the wrong item. Its written recipe is coherent, and that is what the list here has been rebuilt from. The proportions should match what was intended.
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