Make it Scotch

Chilli Scotch Beef Salad with Chicory and Avocado

  • Prep 10 mins
  • Cook 15 mins
  • Serves 2

Ingredients

Cooking Method

  • 1
    Heat 1 tbsp olive oil in a non-stick frying pan and sauté the potato slices until just softened. Push to one side, heat the remaining oil and cook the steak in the hot pan for 4-5 minutes on each side for Medium or until cooked to your liking. Set aside the steak and spread the potatoes out in the pan to continue browning and crisping.
  • 2
    Divide the watercress, chicory, spring onions and avocado between two pasta bowls or plates. Mix together the chilli sauce and lime juice; toss half into the leaves.
  • 3
    Thinly slice the steak and scatter together with the potatoes on top of the salad. Spoon over any remaining dressing; eat whilst the steak is still warm.
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