50 g butter, softened
1 small spring onion, very finely chopped
2 beef sirloin steak
1 avocado, cut into chunks
10 baby plum tomatoes, halved
¼ red onion, finely sliced
lime ½, juiced
2 tbsp coriander chopped to make
- Mash the butter with some Tabasco and the spring onion. Form it into a sausage by rolling it in clingfilm and freeze.
- Rub the steak all over with olive oil, then season with salt, pepper and a good pinch of cumin.
- Heat a chargrill pan or barbecue to high and grill the steak for 2-3 minutes on each side. Hold down on the fat side to crisp it up.
- 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.