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Chilli beef and guacamole salad

  • 4-6
Chilli beef and guacamole salad


  • 2 medium Scotch fillet steaks
  • 2 tablespoons chilli sauce
  • 1 teaspoon ground black pepper
  • fettucine for 4 serves
  • 1 onion, peeled and finely chopped
  • 2 tomatoes, blanched, peeled and chopped or 12 cherry tomatoes
  • 2 avocados, peeled and sliced
  • ¼ cup chopped fresh coriander
  • ¼ cup chopped fresh mint
  • ½ teaspoon ground cumin and coriander
  • 12 stuffed olives
  • blanced snowpeas or French beans, optional


  • 1 clove garlic, peeled and crushed
  • ¼ cup peanut oil
  • ¼ cup olive oil
  • ¼ cup white wine vinegar
  • ¼ cup lemon juice
  • ¼ teaspoon prepared mustard, sugar and salt


  1. Season each steak with chilli sauce and freshly ground black pepper.
  2. Heat oil in a frying pan and fry steak over a moderate heat until medium-rare. (Don't cook on a too high heat or you'll burn the outside before it cooks). Once cooked, remove from the pan and set aside until cool, then cut into thin slices.
  3. Cook pasta according to packet directions in boiling salted water. Drain well and refresh under cold water. Set aside.
  4. In a large bowl toss together the beef, pasta, onion, tomatoes, avocado, coriander, mint, ground cumin, ground coriander, olives and the dressing. Serve with crusty bread rolls and a green salad.


  1. Combine all the ingredients in a lidded jar and shake well to combine.

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