June 4, 2014 by dgarnett2013
Flash-fried steak and crushed avocado: Nigel Slater in The Observer magazine
- 450g (or a little more) of skirt steak
- Salt and pepper
- 50g butter
- 3 small chillies, either green or red, or a mix of both.
- 2 avocados
- small handful of coriander
- Juice of half a lime
Season the piece of skirt steak and cut into two pieces.
Warm the butter in a pan and, as it sizzles and starts to froth, add the steak and let it cook for about three minutes on each side, until it has coloured nicely and is lightly pink in the centre. As the steak cooks, spoon the buttery pan juices over it almost continuously.
Remove the steak from the pan, place it on a warm plate and cover with an upturned bowl or a piece of kitchen foil. Let it rest for a good 10 minutes before slicing. It will be all the juicier.
Halve, seed and finely chop three small chillies of assorted colours, then add them to the juices left in the steak pan and cook over a moderate heat until they start to soften.
Peel, stone and roughly chop a couple of avocados, then add them to the cooked chillies. Using a fork, roughly crush the avocados, letting them soak up some of the steak’s cooking juices. Tear the coriander, add it to the pan and mix gently. Squeeze a little lime over the avocados and season to taste.
Slice the two pieces of steak into thick slices and serve with the warm chilli guacamole. Serves 2.
Eaten with the first veg from the new raised beds in the Corpus Christi garden , planted by the school children.