Ingredients:
For the Steaks:
4 beef steaks
3 tbsp sunflower oil
1/2 red onion, grated
1 red chilli, finely chopped (de-seed for a milder effect)
1 garlic clove, crushed
1 tbsp fresh coriander (cilantro) leaves, chopped
1/2 tsp dried oregano, crumbled
1 tsp ground cumin seeds
For the Avocado Salsa:
1 ripe avocado
finely-grated zest of 1 lemon
juice of 1 lemon
1/2 red onion, very finely chopped
1 red chilli, finely chopped
1 tbsp fresh coriander (cilantro) leaves, chopped
salt and freshly-ground black pepper, to taste
Method:
Make a few cuts in the fat at the edge of each steak (this helps prevent the meat from curling).
Whisk together the oil, onion, chilli, garlic, coriander, oregano and cumin in a small bowl. Arrange the meat in a shallow, non-reactive, dish and pour over the marinade. Turn the meat to coat evenly then cover and set aside to marinate for between 1 and 2 hours.
For the salsa, halve the avocado, stick the knife in the stone and twist to remove it cleanly. Peel the avocado halves then cut the flesh into small dice. Place these in a bowl and mix with the lime zest, lime juice, oil, chilli and coriander. Season to taste with salt and black pepper then mix well to combine. Cover the bowl and set aside to chill in the refrigerator as you cook the meat.
Remove the meat from the marinade and place on an oiled barbecue rack set over hot coals. Cook for between 6 and 12 minutes per side (depending on how you like your beef cooked).
Serve the steaks accompanied by the avocado salsa.
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