Chargrilled chilli beef with avocado salad
This chargrilled chilli beef features marinated beef fillets grilled to perfection, paired with a refreshing avocado and cucumber salad. The combination of garlic, red wine, and chili adds depth to the beef, while the salad provides a vibrant contrast.
Cook time 10 min
Prep time 15 min
Ingredients:
4 beef fillets2 garlic cloves
1/3 cup red wine
1 tsp chili powder
2 avocados
1/2 cup basil leaves
1 cucumber
1 onion
1 tsp olive oil
1 tbsp vinegar
Instructions:
- In a medium bowl, combine the minced garlic, red wine, and chili powder.
- Add the beef fillets to the bowl and ensure they are well-coated with the marinade.
- Cover the bowl and refrigerate for at least 30 minutes to let the flavors infuse.
- While the beef is marinating, prepare the avocado, cucumber, and onion.
- In a large salad bowl, combine the diced avocados, sliced cucumber, and onion.
- Add the roughly chopped basil leaves to the salad.
- Drizzle the olive oil and vinegar over the salad.
- Gently toss the salad to ensure all ingredients are well mixed and coated with the dressing.
- Set the salad aside.
- Preheat your grill or grill pan over medium-high heat.
- Once the grill is hot, remove the beef fillets from the marinade (discard any leftover marinade).
- Grill the beef fillets for about 3-4 minutes on each side for medium-rare, or until your desired level of doneness is reached.
- Remove the beef from the grill and let it rest for a few minutes.
- Plate the grilled beef fillets and serve with the prepared avocado and cucumber salad on the side.
- Optionally, garnish with additional basil leaves for a fresh touch.
Chargrilled chilli beef with avocado salad FAQ:
Grill the beef fillets for about 3-4 minutes on each side for medium-rare. Adjust the time based on your preferred doneness; 5-6 minutes per side will yield medium.
Yes, you can substitute beef fillets with chicken breasts or pork tenderloin. Adjust cooking time as needed to ensure the meat is fully cooked.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the beef gently to avoid overcooking.
A dry red wine such as Cabernet Sauvignon or Merlot works well for marinating the beef, but any wine you enjoy drinking can be used.
If you have an avocado allergy, you can substitute with diced cooked sweet potatoes or a creamy dressing like tahini to maintain a similar texture.
Nutrition Facts
4 ServingsCalories 520kcal
Protein 50g
Carbohydrates 15g
Fiber 8g
Sugar 3.54g
Fat 30g
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