Cumin crusted rare beef with avocado and kawakawa

Ingredients

2	Avocados, sliced (Main)
1 Tbsp	Olive oil
1	Salt & freshly ground pepper, to season
4 Tbsp	Cumin seeds
6	Vine-ripened tomatoes, sliced
800 g	Beef scotch fillets, or rump, sliced into 4 steaks (Main)
1 Tbsp	Pine nuts, or pistachios, toasted

Dressing

1 clove	Garlic, crushed
1 tsp	Brown sugar
3 Tbsp	Avocado oil
1 tsp	Dijon mustard
1 Tbsp	Cider vinegar
1 to taste	Salt & freshly ground pepper
2 tsp	Kawakawa, (dried) (Main)

Directions

1. Heat a frying pan to a medium high heat, and add olive oil.
2. Lay the steaks on a board and press the cumin seeds into the flesh firmly, season and fry for 3-4 minutes on each side.
3. Rest the meat for 10 minutes, then slice thinly and arrange on plates or one platter, with the tomatoes, avocados and a scatter of pinenuts.
4. Combine all dressing ingredients, whisk or shake well, check for seasoning and drizzle over the salad.