Grilled steak with avocado, mango, and kidney bean salsa
Four steaks of your choice, salt and black pepper.
For the salsa: one avocado, peeled and diced; one mango, peeled and diced; 100g tinned red kidney beans, drained; one to two garlic cloves, finely chopped; handful of coriander, finely chopped; juice of half a lemon; one red chilli, sliced; lots of black pepper and two tablespoons of olive oil.
Season the steaks with a little salt and black pepper. Heat the pan or barbecue. Cook the steaks for three to six minutes on each side, depending on how you like them cooked. Allow to rest for a few minutes before serving.
While the steaks are cooking, mix together the salsa ingredients. Then serve with the steaks and some baked potatoes.
For a quick steak on the go, slice the steak thinly and serve in a pitta bread along with a spoonful of salsa and some dressed salad leaves.
Steak with herby butter, grilled red peppers, and salad
Four 150g steaks, at least 2.5cm thick, and well aged to ensure tenderness; two red peppers, deseeded and cut into quarters; three tablespoons of olive oil; one tablespoon of balsamic or wine vinegar; salt and freshly-ground black pepper; salad leaves – spinach and rocket if available.
Herby butter: 50g butter, softened; juice of half a lemon and parsley, chopped.
Combine the herby butter ingredients and store in the fridge until ready to serve.
Heat the grill or a pan to maximum, a cast iron ridged pan gives excellent results. Place the steaks in a shallow dish and the peppers in a bowl. Mix together the oil, vinegar, salt and black pepper. Set aside half this mixture to dress the salad. Spoon the remainder over the steaks and peppers.
Add the peppers to the pan and cook for a couple of minutes on each side. Remove from the pan and set aside while you cook the steaks.
Add the steaks to the hot pan – do this in two lots if the pan is over-crowded. Cook for two minutes on each side, then reduce the heat and cook for another two to four minutes, depending on how you like your steak cooked. Remove from pan and keep warm.
Mix the salad leaves with the dressing, divide among four plates, add the red peppers and steaks, and top with the herby butter.