Chilli and herb steak with avocado sauce

Toasting and grinding your own herb paste may seem like an effort – but is really well worth the flavour. Using avocado instead of a rich sauce is a fresh take on a wonderful way to enjoy steak.

Serves 4


  • 45 ml (3 tbsp) Westfalia Butter-Flavoured Avocado Oil
  • 15 ml (1 tbsp) Westfalia Garlic-Flavoured Avocado Oil
  • 15 ml (1 tbsp) coriander seeds
  • 30 ml (2 tbsp) grated fresh ginger
  • 45 ml (3 tbsp) each chopped fresh origanum, Italian parsley and coriander
  • 45 ml (3 tbsp) lemon juice
  • 25 ml (5 tsp) Westfalia Plain Avocado Oil
  • 4 x 250 g steaks of your choice
  • salt and pepper to taste
  • 1 x 200 g tub Westfalia Plain Guacamole
  • Italian parsley or rocket leaves to serve


  1. Heat the flavoured oils in a pan over a medium heat and fry coriander seeds and ginger until aromatic. Remove from the heat and spoon into a mortar. Allow to cool slightly and add herbs.
  2. Grind with a pestle to make a paste and stir in the lemon juice and the remaining plain oil. (See tip.)
  3. Keep 30 ml (2 tbsp) of the paste aside and coat the steak in the rest of the paste. Marinate for 30 minutes.
  4. Heat a frying pan and fry steak (with a thin layer of oil, if necessary) for 5-6 minutes on each side or until cooked to your preference. Season steak while frying it. For a very thick steak, you could reduce the heat, cover the pan with a lid and cook steak for another 3-5 minutes to prevent it from drying out. Alternatively braai over the coals to your preference.
  5. Mix mashed avocado with remaining herb paste and season to taste. Stir in cubes. Spoon over steak and serve immediately with parsley or rocket and your favourite side dish.

Kitchen tip

The herb paste can also be blended together with a stick blender – it will have a finer texture.

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