Picanha Steak with Avocado Salad & Spiced Barbecue Butter

Method

1. 1Make dressing

   • Keep the butter out to soften.
   • Cut the lime into wedges.
   • In a small bowl, squeeze in the juice of half the limes (reserving the rest for serving).
   • Whisk in the honey, a pinch of salt and pepper.
   • While whisking, gradually drizzle in the olive oil until fully combined.
   • Set aside.

2. 2Make butter

   • In a second bowl, combine the softened butter, barbecue sauce, smoked paprika, garlic powder and pinch of chipotle (spicy!).
   • Mix well to combine.

   Tip: Can't handle the heat? Go easy on the chipotle!

3. 3Fry steak

   • Heat a pan over a medium-high heat.
   • Pat the steak dry with kitchen paper.
   • Season with salt.
   • Sear the steak, fat-side down first, for 1-2 min until deeply browned and the fat renders.
   • Turn and cook for a further 3-4 min per side until cooked to your liking.
   • Transfer to a plate to rest for 5 min.

   Tip: The fat rendered from the steak should be enough for cooking. If not, add a drizzle of oil to help!

4. 4Make salad

   • Meanwhile, cut the cherry tomatoes in half or quarters.
   • Chop the cucumber into bite-sized chunks.
   • Cut the avocado in half and remove the stone.
   • Scoop the avocado out of its skin using a spoon and chop it into bite-sized chunks.
   • Finely chop the spring onion.
   • Roughly chop the coriander.
   • In a large bowl, combine all salad ingredients.
   • Once ready to serve, toss the salad in the dressing.

5. 5Serve

   • Plate up the Picanha Steak with Avocado Salad.
   • Top the steak with the barbecue butter.
   • Serve with any remaining lime wedges.