ON FIRE BEEF SALAD

Agave nectar is a syrup made from several different species of the Mexican agave plant and is a liquid sweetner similar to honey but has a thinner consistency and a slightly more intense flavor. It grows in the volcanic soils of Mexico where it has been used by natives of Mexico for many centuries. Aztecs prized the agave plant and believed it was a gift from the gods. Both the flowers and nectar of the agave plant are edible and for the Aztecs it was an important food source, harvested after winter and eaten as a vegetable. Agave nectar is used to make an unfermented drink called Aguamiel (which translates to honey water) and fermented for Mescal and Tequila.

Serves 2
20 minutes
274 kcal per serving
 
 
Ingredients

• 2 x 150 g good quality steaks seasoned with salt and pepper
• 1 tsp butter for frying
• 150 g mixed salad leaves
• 1/2 avocado, sliced
• 1/2 red bell pepper, sliced

Hot sauce:

• 1/2 red chilli, seeded (optional) and sliced
• 3 jalapeños, seeded (optional) and sliced
• 1/2 tbsp cider vinegar
• 1 tsp agave syrup
• 1/2 clove garlic, finely chopped

 
Method

1. Mix all the ingredients for the hot sauce.
2. Fry the steaks on high heat for 2-4 minutes on each side, depending on how rare you like them.
3. Once done, slice the steaks and then serve with the salad leaves, avocado, bell pepper and hot sauce.