January 15, 2019

Serves 4

Reset: Suits all phases
Great Shape: protein, vegetable, fat


3 Tbsp oil, divided
2 tsp dried garlic
2 tsp ground cumin, divided
2 tsp smoked paprika, divided
Salt and black pepper
1 tsp red chilli flakes
480g oyster blade steak
2 roasted red capsicum
1 avocado
2 limes
80g baby spinach


  1. Mix 2 Tbsp oil with the dried garlic, half the ground cumin and half the smoked paprika, and a pinch each of salt and black pepper. Rub the steaks with the spice mix.
  2. Preheat a fry pan over a medium-high heat. Cook the steaks for 2-3 mins each side for medium rare or 4-5 mins each side for well done. Remove the steaks from the heat and leave to rest for 5 minutes.
  3. Thinly slice the roasted red capsicum. Peel,
  4. de-stone, and thinly slice the avocado.
  5. To make a dressing; mix the remaining smoked paprika and ground cumin with 1 Tbsp olive oil and the juice from the limes.
  6. In a large bowl, toss the baby spinach with the avocado, roasted peppers and the dressing.
  7. Thinly slice the rested steaks. Place the salad onto four plates and top with the slices of steak. Sprinkle with the chilli flakes.
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