Spicy Tomato Steak and Avo Hummus Toasts

  • Prep: 15 minutes
  • Cook: 20 minutes
  • Ready in: 35 minutes
  • Serves 4-6

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Recipe

Ingredients: FOR THE AVO HUMMUS
  • 1 avocado
  • 400 g tin chickpeas, drained
  • 15 ml (1 tbsp) tahini (optional)
  • 1 garlic clove, crushed
  • 30 ml (2 tbsp) avocado or olive oil + extra
  • Juice of 1 lemon, to taste
  • Salt and pepper
  FOR THE SPICY TOMATO STEAK
  • 300 g beef sirloin steak
  • 250 g packet cherry tomatoes
  • 30 ml (2 tbsp) red wine vinegar
  • 15 ml (1 tbsp) chilli flakes
  TO SERVE
  • 4-6 slices sourdough, toasted
  • 1 avocado, sliced
  • Handful basil

Description

Method:
  1. For the avo hummus, blitz together all the ingredients until smooth. Season with salt and pepper.
  2. For the spicy tomato steak, heat a large frying pan over high heat until smoking hot. Add a splash of extra oil and fry the steak for about 3 minutes on each side for medium rare, or until cooked to your liking. Season with salt and pepper. Set aside for 5 minutes before thinly slicing.
  3. Meanwhile, add the tomatoes to the hot pan with a splash of extra oil, vinegar and chilli flakes. Reduce the heat to low, cover with a lid and simmer for about 5 minutes or until the tomatoes start to burst. Season with salt and pepper. Take off the heat and mix through the steak strips (don’t leave in the pan for too long, you don’t want to cook the steak further).
  4. To serve, spread the toasts with avo hummus, top with the tomato steak mixture, avo slices and basil.