Avocado and Steak Salad

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.