Chargrilled steak, avocado and orzo salad with caramelised onion dressing

November 10, 2013 (Last Updated: January 11, 2019)

Recipe by Illanique van Aswegen

Print Recipe

Chargrilled steak, avocado and orzo salad with caramelised onion dressing

Ingredients

  • Dressing
  • 30g butter
  • 1 large onion, thinly sliced
  • 5ml (1 tsp) garlic, crushed
  • 5ml (1 tsp) wholegrain mustard
  • 250ml (1 cup) sour cream
  • 125ml (½ cup) milk
  • salt and freshly ground black pepper, to taste
  • Salad
  • 200g orzo pasta
  • 300g asparagus spears
  • 4 (600g) sirloin steaks
  • olive oil/avocado oil, to brush
  • squeeze fresh lemon juice
  • 2 avocados, thinly sliced
  • handful rocket

Instructions

1

For the dressing, heat the butter in a heavy-based pan over medium heat. Add the onion and gently sauté until soft and golden, 20 – 25 minutes. Stir in the garlic and mustard. Cook for a further 2 minutes. Remove from heat and allow to cool. Once cooled, combine with the sour cream and milk and blitz with a hand blender until smooth. Season to taste.

2

For the salad, bring a pot of salted water to a boil, add the orzo and cook until al dente, 8 – 10 minutes.

3

Blanch the asparagus in some salted water, about 1 minute, then refresh in ice-cold water. Strain and chop into smaller pieces.

4

Heat a griddle pan until hot. Brush the steaks with the oil and sear them, 2 – 3 minutes a side for medium rare. Allow to rest, then thinly slice each steak.

5

Add a squeeze of lemon juice to the sliced avocados to prevent them from going brown.

6

To assemble the salad, place some of the dressing at the bottom of each jar. Add the orzo, then the sliced avocado and chopped asparagus. Add a layer of meat and top with the rocket.

Notes

To turn this salad into a vegetarian option, simply replace the steak with chargrilled pieces of aubergine, mushrooms or baby marrow.

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November 10, 2013 (Last Updated: January 11, 2019) By
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