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Balsamic beef, asparagus & Pecorino salad

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Preparation Time: 15 minutes
Cooking time: 10 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 2
This recipe has been visited 5647 times
Ingredients:
 250 g sirloin steak, ca 5cm thick
 200 g asparagus
 100 g sugar snap peas
 1 ripe avocado
  juice of 1/2 lemon
 1 tbsp olive oil
 1 small red onion, thinly sliced
 1 bunch of watercress
 25 g Pecorino, shaved
  Marinade:
 3 tbsp olive oil
 4 tbsp balsamic vinegar
  pinch of chilli flakes or 1 tsp chilli oil
A pretty salad full of flavour.
Cooking Steps:
Mix the marinade, add the meat and leave for 1 hour, turning once.

Steam the asparagus and sugar snap peas for 4-5 minutes, refresh with cold water and drain.

Cut the avocado into chunks, season sith sea salt and toss in lemon juice.

Heat the oil in a frying pan to medium high and fry the meat 2-3 minutes per side for medium rare. Set aside.

Add reserved marinade to the frying pan together with the oinion and let bubble for 1-2 minutes, set aside to cool slightly.

Arrange watercress, peas, asparagus and avocado onto plates. By now, the meat has rested a little so slice the steak into thick strips and arrange on salad. Drizzle with the warm marinade and scatter with shaved Pecorino.

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