Chili Beef with an Avocado, Feta, Peppadew and Herb Salsa

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Servings:

• Recipe serving size:
• Number of servings: Adjust Reset

Ingredients:

• 5 lb. beef filet steaks
• 4 red chilies, de-seeded, chopped
• 2 tsp. ground paprika
• 3 garlic cloves, crushed
• 1 Tbsp. hot English mustard
• 1/2 cup Worcestershire sauce
• 2 Tbsp. fresh oregano, de-stalked, chopped
• 4 lemons, juice and zest
• 1/2 cup olive oil
• 3 Tbsp. salt
• 1 Tbsp. dark brown sugar

• Avocado Salsa

• 4 lemons, juice and zest
• 1 Tbsp. honey
• 3/4 cup olive oil
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 4 Tbsp. fresh oregano, parsley, tarragon, chopped
• 4 ripe, fresh avocados, halved, peeled, pitted and diced
• 3/4 cup Feta cheese, crumbled
• 1 1/2 cup peppadews (South African spicy red peppers, sold in jars, may substitute 1 cup roasted red bell peppers, plus 1 red or green jalapeño)
• 2 red onions, diced
• 1 1/2 cup sun-dried tomatoes, chopped, marinated

Instructions:

1. Cut the beef into 10 1/2 lb. portions of steak. Mix all the ingredients and rub into the meat. Rest for at least 6 hours before use, but marinate overnight at best.

1. Avocado Salsa:

2. Mix all the dressing ingredients and add the chopped herbs. Very gently toss all the other ingredients through the dressing. Do not over mix.
3. To serve the beef, grill it over coals or gas griller until the required doneness is achieved and serve with generous spoonfuls of the salsa over and around it. It is good accompanied by potato salad and fresh arugula.

Notes & Tips: