INGREDIENTS
- 50g butter
softened - Tabasco jalapeño sauce
- 1 small spring onion
very finely chopped - 2 sirloin steak
- ground cumin
- 1 avocado
cut into chunks - 10 baby plum tomatoes
halved - ¼ red onion
finely sliced - ½ lime
juiced - chopped to make 2 tbsp coriander
HOW TO MAKE IT
Step 1
Mash the butter with some Tabasco and the spring onion. Form it into a sausage by rolling it in clingfilm and freeze.
Step 2
Rub the steak all over with olive oil, then season with salt, pepper and a good pinch of cumin.
Step 3
Heat a griddle to high and chargrill the steak for 2-3 minutes on each side. Hold down on the fat side to crisp it up.
Step 4
Toss the avocado, tomatoes, onion, lime and coriander with seasoning and a pinch of cumin. Serve with the steak and add a slice of jalapeño butter to each.