2 servings
Prep: 10 mins,
Cooking: 10 mins
A great Asian-Mexican fusion.
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Ingredients (20)
2 Tbs | fresh chillies — 573 |
2x | steak |
sea salt and freshly ground black pepper |
For the Salsa:
1 | avocado |
cherry tomatoes — halved | |
1/4 | red onion — small, finely chopped |
fresh coriander — small bunch, chopped | |
lemon — juice only | |
1 Tbs | fresh chillies — 573 |
For the Asian sauce:
(all in rough quantities, and please alter according to your own preferences) | |
4 Tbs | fresh chillies — 573 |
2 Tbs | vinegar — balsamic or red wine |
1 Tbs | sweet chilli sauce |
2 tsp | honey — runny |
1 tsp | fresh ginger — grated |
1 tsp | dried chilli flakes — or fresh chilli |
1 tsp | sesame oil |
lemon — juice only | |
fresh coriander — or mint, small hanful, chopped | |
shake together in small container with a lid e.g old jam jar |
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