Grilled Steak with Avocado, Mango and Kidney Bean Salsa

With high levels of Vitamin A and Omega 3, coupled with superior marbling, this Grilled Steak with Avocado and Kidney Bean Salsa¬will not disappoint.

4 steaks of your choice
Salt and black pepper

1 avocado, peeled and diced
1 mango, peeled and diced
100g tinned red kidney beans, drained
1-2 garlic cloves, finely chopped
A handful of coriander, finely chopped
Juice of half a lemon
1 red chilli, sliced
Lots of black pepper
2 tbsp. olive oil

4 steaks of your choice
Salt and black pepper

1 avocado, peeled and diced
1 mango, peeled and diced
100g tinned red kidney beans, drained
1-2 garlic cloves, finely chopped
A handful of coriander, finely chopped
Juice of half a lemon
1 red chilli, sliced
Lots of black pepper
2 tbsp. olive oil

STEP 1

Season the steaks with a little salt and black pepper.

STEP 2

Heat the pan or barbecue. Cook the steaks for 3-6 minutes on each side, depending on how you like them cooked.¬Allow to rest for a few minutes before serving.

STEP 3

While the steaks are cooking, mix together the salsa ingredients.

STEP 4

Serve with the steaks and some baked potatoes.

For a quick steak on the go, slice the steak thinly and serve in a pitta bread along with a spoonful of salsa and some dressed salad leaves.