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4 steak Beef, fillet, lean, raw

1 clove Garlic, peeled, raw

1 serve Beef, stew or casserole, red wine & pepper sauce, onion, garlic & potato

1 cup Chilli (chili), green, raw

2 avocado Avocado, hass, raw

2 teaspoon Basil, green, dried

1 slices Cucumber, common, peeled, raw

1 onion Onion, pickled, commercial, drained

1 tablespoon Oil, olive, pure

• Method Place the steaks in a bowl with the garlic, red wine and chilli flakes. Toss to coat, then cover and refrigerate for 10 minutes to marinate. Meanwhile, for the avocado salad, combine the avocado, basil, cucumber and red onion in a bowl. Add the olive oil and vinegar, then toss to coat. Heat a lightly oiled chargrill over medium-high heat. When hot, add the drained steak and cook for 5 minutes on each side for lightly charred on the outside and cooked to medium-rare inside. Divide the avocado salad between 4 plates and top with steak. Hop into spring with our favourite pasta salad recipes, lemon recipes, zucchini recipes and easy desserts.

Ingredients (serves 4) 4 x 150g lean rump steaks 1 garlic clove, crushed 1/3 cup (80ml) red wine 1 tsp dried chilli flakes 2 small avocados (about 200g each), flesh sliced 1/2 cup small basil leaves 1 Lebanese cucumber, chopped 1 small red onion, thinly sliced 1 tsp olive oil 1 1/2 tbs red wine vinegar