KEY POINTS:
Serves 4
800g scotch fillet or rump, sliced into 4 steaks
Olive oil
4 Tbs cumin seeds
Sea salt and black pepper
2 avocados, sliced
4-6 vine-ripened tomatoes, sliced
1 Tbs pinenuts or pistachios, toasted
Dressing
2 tsp dried kawakawa (available from gourmet food stores and some supermarkets)
1 Tbs cider vinegar
1 clove garlic, crushed
1 tsp Dijon mustard
1 tsp brown sugar
3 Tbs avocado oil
Sea salt and black pepper
1. Heat a fry pan to a medium high heat, and add olive oil. 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.
2. 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.
3. Combine all dressing ingredients, whisk or shake well, check for seasoning and drizzle over the salad.
