Beef Steaks with Avocado Salad

Ingredients

• 150 g mixed salad
• 2 Avocados
• 1 tbsp Lemon Juice
• 2 stalks coriander leaves
• 3 tbsp yogurt
• 1 tbsp mayonnaise
• 4 tbsp white wine vinegar
• 1 tbsp Olive Oil
• 1 tsp maple syrup
• salt to taste
• 40 g Parmesan
• 1 grissini

Instructions

1. 1.

   Take the steaks out of the refrigerator about 30 minutes before grilling. Rinse and pat dry.

2. 2.

   Wash and spin dry the salad. Halve the avocados, remove skin and pit, slice flesh, drizzle with lemon juice. Rinse coriander leaves, shake dry, pluck leaves. In a small jar combine yogurt, mayonnaise, vinegar, oil, maple syrup; add 3-4 Tbsp cold water, seal and shake vigorously. Season dressing with salt.

3. 3.

   Brush steaks with oil and grill each side for 1–4 minutes (depending on thickness and desired doneness).

4. 4.

   Wash tomatoes, cut off stems, slice. Salt and pepper finished steaks and arrange on tomato slices.

5. 5.

   Distribute salad and avocado wedges on plates. Grate parmesan over, garnish with grissini and sprinkle coriander leaves. Serve extra dressing on the side.