Colorful Avocado Salad with Beef Fillet Strips

Summary

Ingredients

• 200 g beef fillet (s)
• 0.5 ½ avocado (s)
• 1 tomato (s)
• 0.5 ½ small onion (s)
• 100 g kidney beans
• 1 tablespoon coconut oil
• a bit salt
• 1 lime (s)

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Instructions

1. Wash the steak, dry it and place it in the pan heated with coconut oil, then sear it on both sides if you like. I always have very thick steaks cut, so I now have time to prepare the salad until the steak is nice and medium.
2. The salad can of course be put together and varied as you like. I take a plate for this and serve:
3. Salt the chopped tomatoes, top with finely chopped onions and kidney beans. As the top layer, I add the acocado cut into slices or cubes. The avocado still gets some salt and the juice of a freshly squeezed lime. I just squeeze the lime by hand over the salad.
4. In the meantime, the steak should be seared on both sides. Now remove from the pan and season with salt and pepper on both sides as desired. Now cut the fillet into strips and place them on the salad plate.