Chargrilled Steak with Tabasco Butter & Fresh Avocado Salad
A restaurant-quality steak dinner that brings bold, spicy flavors to the table in just 20 minutes.
The Midweek Masterpiece – Spicy Steak & Salad
Boost your steak night with a zesty jalapeño-infused butter and a vibrant, cooling avocado salad.
The key to a perfect sear lies in the precision of your tools. By using the Meat Master Smart Griddle Pan, you can monitor the surface temperature to ensure your sirloin hits the pan at the optimal moment for a caramelized crust. The homemade Tabasco and spring onion butter melts over the hot steak, creating a rich, spicy sauce that is beautifully balanced by the bright acidity of the lemon and coriander salad. It’s a healthy, high-protein dish that doesn’t compromise on excitement.
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Quick & Easy
High Protein
Low Carb
Serves
2
Course
Main
Prepare
10 mins
Cooks
10 mins
2 Sirloin steaks (approx. 200g each)
Olive oil, for coating
Sea salt, black pepper, and ground cumin, to taste
For the Jalapeño Butter:
50g unsalted butter, softened
1 tsp Jalapeño sauce (or Tabasco)
1 small spring onion, finely chopped
For the Salad:
1 ripe avocado, cut into chunks
10 baby plum tomatoes, halved
1/4 red onion, finely sliced
1/2 lemon, juiced
2 tbsp fresh coriander, chopped
Pinch of cumin and salt
1 Using your Chopaholic Oriental Chef’s Knife, finely chop the spring onion.
2 In a small bowl, mash the softened butter and mix thoroughly with the jalapeño sauce and chopped spring onion.
3 Transfer the butter onto a piece of clingfilm, roll it into a neat log shape, and pop it in the freezer to firm up while you prepare the rest.
4 Lightly coat both sides of the steaks with olive oil. Season generously with salt, pepper, and a dusting of cumin.
5 Heat your Meat Master Pan on a high heat. Once the built-in thermometer indicates it’s ready, grill the steaks for 2–3 minutes per side (for medium-rare) or until cooked to your preference.
6 While the steak rests, toss the avocado, tomatoes, red onion, coriander, and lemon juice together in a bowl. Season with a touch of salt and cumin.
7 Slice a thick disc of the chilled jalapeño butter and place it on top of the hot steak.
8 Serve immediately alongside the fresh salad for a perfect balance of heat and zest.
| Nutrient | Amount |
|---|---|
| Energy | 2,130kJ / 510kcal |
| Fat | 38g |
| Saturated Fat | 16g |
| Carbohydrates | 6g |
| Sugars | 3g |
| Protein | 36g |
| Salt | 1.2g |
Nutritional information is an estimate per serving based on 2 servings.
2 Sirloin steaks (approx. 200g each)
Olive oil, for coating
Sea salt, black pepper, and ground cumin, to taste
For the Jalapeño Butter:
50g unsalted butter, softened
1 tsp Jalapeño sauce (or Tabasco)
1 small spring onion, finely chopped
For the Salad:
1 ripe avocado, cut into chunks
10 baby plum tomatoes, halved
1/4 red onion, finely sliced
1/2 lemon, juiced
2 tbsp fresh coriander, chopped
Pinch of cumin and salt
1 Using your Chopaholic Oriental Chef’s Knife, finely chop the spring onion.
2 In a small bowl, mash the softened butter and mix thoroughly with the jalapeño sauce and chopped spring onion.
3 Transfer the butter onto a piece of clingfilm, roll it into a neat log shape, and pop it in the freezer to firm up while you prepare the rest.
4 Lightly coat both sides of the steaks with olive oil. Season generously with salt, pepper, and a dusting of cumin.
5 Heat your Meat Master Pan on a high heat. Once the built-in thermometer indicates it’s ready, grill the steaks for 2–3 minutes per side (for medium-rare) or until cooked to your preference.
6 While the steak rests, toss the avocado, tomatoes, red onion, coriander, and lemon juice together in a bowl. Season with a touch of salt and cumin.
7 Slice a thick disc of the chilled jalapeño butter and place it on top of the hot steak.
8 Serve immediately alongside the fresh salad for a perfect balance of heat and zest.
| Nutrient | Amount |
|---|---|
| Energy | 2,130kJ / 510kcal |
| Fat | 38g |
| Saturated Fat | 16g |
| Carbohydrates | 6g |
| Sugars | 3g |
| Protein | 36g |
| Salt | 1.2g |
Nutritional information is an estimate per serving based on 2 servings.