Steak, avocado and orzo salad jars
A layered salad of sliced sirloin, orzo, asparagus and avocado, topped with a creamy caramelised onion dressing. It can be built in jars, which suits a packed weekday lunch in warming spring weather.
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
Method
- Melt 30 g butter in a sturdy pan on medium heat and cook the sliced onion slowly for 20 to 25 minutes, until golden and soft. Add the garlic and mustard and cook 2 more minutes.
- Let the onions cool, then blend them with the sour cream and milk until smooth. Season to taste.
- Boil the orzo in salted water for 8 to 10 minutes, until al dente, then drain.
- Blanch the asparagus in salted water for about 1 minute, cool it in ice-cold water, drain and cut into pieces.
- Oil the steaks and sear them on a very hot griddle for 2 to 3 minutes per side for medium rare. Rest them, then slice thinly.
- Toss the avocado slices with a squeeze of lemon juice so they stay green.
- Fill each jar in layers: dressing, orzo, avocado and asparagus, then steak, finishing with rocket.