Fresh ingredients and a touch of spice makes this Thai beef with avo chimichurri a light and tasty meal, perfect for weeknights and weekends alike.

SERVES 4–6 // COOKING TIME 35 min + marinating

INGREDIENTS
For the beef
3 tbsp fresh lime or lemon juice
3 tbsp vegetable oil
2 tbsp grated ginger
1 tbsp brown sugar
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp sesame oil
1 garlic clove, crushed
250 g beef steak
For the chimichurri
30 g parsley
30 g coriander
⅓ cup olive oil
Juice of 1 lemon or large lime
2 garlic cloves, crushed
½ green chilli
Pinch salt
2 avocados, diced

METHOD
For the beef
1. Mix all the ingredients except the steak.
2. Marinate the steak in this mixture for at least 2 hours, or overnight.
3. Preheat a griddle pan on high heat and grill the steak for 2 minutes on each side. Allow to rest, then slice very thinly.
For the chimichurri
1. Place all the ingredients except the avos in a blender. Blend until a rough paste forms. Adjust seasoning to taste.
2. Mix the diced avos with the sauce.
3. Serve the sliced beef topped with the avo chimichurri.

Recipe & styling: Amerae Vercueil
Phototography: Andreas Eiselen // HMimages.co.za