Chilli and Lime Minute Steaks with Avocado Salad


Minute steaks make a quick meal as they only require a few minutes on high heat. Non-meat eaters can replace the steaks with firm tofu “steaks”. The creaminess of the avocado balances the fiery chili, and the salad is delicious as an accompaniment or as a main meal on its own. Either way this meal will have dinner on the table in 50 minutes.


  • 4 x 8-minute steaks, depending on size
  • ½ red chilli, finely chopped
  • Juice and zest of 1 lime or lemon
  • Pinch of salt and grinding of black pepper
For the salad
  • 140 g / 125 ml (½ cup) double cream plain yoghurt
  • 10 ml (2 tsp) lime or lemon juice
  • 30 ml (2 tbsp) finely chopped dill
  • Salt and cracked black pepper
  • 30 – 45 ml (2-3 tbsp) water
  • 4 baby Cos lettuce, washed, dried and trimmed and cut in half
  • 2 avocados, peeled, stoned and sliced into wedges
  • 4 baby cucumbers, sliced lengthwise
  • Pink grapefruit segments


  1. Place the steaks, chilli, lime or lemon juice and zest with seasoning in a non-metallic dish, cover and set aside to marinate for 20 minutes.
  2. To make the dressing, place the yoghurt, lime/lemon juice, dill, salt, pepper and water in a bowl and whisk until well combined.
  3. To cook the steaks, place grill pan on high heat, remove the steaks from the marinade and wipe dry with paper towel. Place steaks on hot grill pan to seal, for approximately 2 minutes each side.
  4. To serve, arrange the lettuce, avocado, cucumber and grapefruit segments on plates and drizzle with dill dressing. Serve with the minute steaks.