Creole Steaks with Bean and Avocado Salad
Healthy and refreshing salad served with American inspired Creole steak.
How to Cook
- Combine the Gregg's Louisiana Creole seasoning and enough oil in a bowl to form a paste. Rub the paste on the steaks. Set aside in refrigerator for 15 minutes to allow flavors to infuse.
- Take steaks out of the fridge 10 minutes before cooking. Heat a non-stick frying pan or grill plate over medium high heat. Add the steaks and cook 3-4 minutes each side for medium or until cooked to your liking. Transfer to a large plate. Cover with foil to keep the steaks warm.
- Meanwhile, combine the avocado, tomato, coriander, mint, cannelloni beans, lemon rind and juice in a medium bowl. Stir until well combined. Taste and season with Saxa salt and pepper.
- Place the steaks on serving plates. Serve with salad.
2 Tbsp Gregg's Louisiana Creole Seasoning
1 Large ripe avocado, halved, stone removed, peeled, finely chopped
2 Vine ripe tomatoes, finely chopped
1 Red onion, finely chopped
¼ cup Coriander leaves
¼ cup Mint leaves
300 g Cannellini beans, rinsed and drained
2 tsp Finely grated lemon rind
2 Tbsp Lemon juice