April is the start of the asparagus season. Celebrate it in style!
Serves 2.
Takes 20 minutes to make, plus marinating.
Per serving:
681kcals
47.2g fat (11.4g saturated)
43.7g protein
19.3g carbs
15.2g sugar
0.6g salt
1. Mix the marinade ingredients in a bowl. Add the steak and marinate for 1 hour, turning once.
2. Steam the asparagus and sugar snaps for 4–5 minutes or until just tender. Refresh in cold water and drain.
3. Meanwhile, halve, peel and stone the avocado. Cut into large chunks and put in a bowl. Season with sea salt and toss in the lemon juice to prevent browning.
4. Heat the oil in a frying pan over a medium-high heat. Lift the steak from the marinade (reserve the marinade) and cook in the pan for 2-3 minutes each side for medium-rare. Set aside. Add the reserved marinade to the pan with the onion and bubble for 1-2 minutes. Set aside to cool slightly.
5. Arrange the watercress, sugar snaps, asparagus and avocado on 2 plates. Slice the steak into thick strips and arrange on the salad. Drizzle with the warm marinade and scatter with the Pecorino shavings to serve.
© delicious. magazine
Gallo Family Vineyards Turning Leaf Cabernet Sauvignon. The balsamic flavour in this dish enhances the rich, fruity taste of this Cabernet Sauvignon. Asparagus brings out the aroma of the wine and the saltiness of the cheese enhances its rich tannins.
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