Serves 4
rump steak 600g, all fat trimmed
oil 2 tsp
baby spinach leaves 100g
avocadoes 2, peeled and sliced
spring onion 1/2 bunch, shredded
coriander a large bunch, leaves picked
red chilli 1, diced
THE STEAK RUB
allspice powder 1/2 tsp (try Dynasty available at gourmet stores)
dried thyme 1/4 tsp
chilli powder 1/4 tsp
cinnamon powder a pinch
ginger powder 1/4 tsp
garlic salt 1/2 tsp (try Roland available at gourmet stores)
THE MANGO VINGRETTE
mango 1 ripe, peeled and stoned
limes 2, juiced
honey 1 tsp
groundnut oil 2 tbsp
salt and pepper to season
To make the rub, mix all the ingredients and coat the steaks on both sides. Leave to sit for at least 30 minutes or up to a couple of hours.
To make the vinaigrette put the mango, lime juice and honey in a food processor or a blender. Whizz until smooth, then pour in the groundnut oil until emulsified. Season well and whizz again.
Heat a barbecue or griddle to very hot. Rub a little oil on the steaks and barbecue or chargrill for 10 minutes on each side and then rest under foil.
Arrange the spinach, avocado and spring onions on plates. Slice the steak very thinly, then divide between the plates. Spoon over the dressing and scatter with coriander and chilli.