Ingredients:

• 4 Irish Hereford Rib Eye Steaks
• 4 Ramiro peppers
• 1 packet of Rocket
• 1 large extra ripe Avocado
• 1 tbsp Acentino Balsamic Vinegar
• 1 tbsp Dairy Manor Garlic Spread
• 2 tbsp Primadonna Extra Virgin Olive Oil
• ChanteSel Salt and Kania Pepper

Method:

1. Put the steaks onto a medium high barbecue, right in the centre. Place the peppers around the edge on a gentler part of the barbecue.
2. Meanwhile crush the avocado with a fork and add the salt and pepper.
3. Turn the peppers often but only turn the steak after five minutes. Once turned, three minutes will give you a nice medium (pink) steak. For more well done, leave on for a couple more minutes.
4. Remove to a plate, spread the garlic butter paste on top, season and cover with clingfilm, leave in a warm place to rest.
5. Whisk the olive oil and balsamic vinegar together along with the steak juices.
6. Place the steaks on warm plates with a little of the crushed avocado on top, along with a pepper.
7. Add as much rocket as you like and divide the dressing on top.

Irish Hereford Rib Eye Steaks available at all LIDL Stores.