Cumin crusted rare beef with avocado and kawakawa
|1 Tbsp||Olive oil|
|1||Salt & freshly ground pepper, to season|
|4 Tbsp||Cumin seeds|
|6||Vine-ripened tomatoes, sliced|
|800 g||Beef scotch fillets, or rump, sliced into 4 steaks|
|1 Tbsp||Pine nuts, or pistachios, toasted|
- Heat a frying pan to a medium high heat, and add olive oil.
- Lay the steaks on a board and press the cumin seeds into the flesh firmly, season and fry for 3-4 minutes on each side.
- Rest the meat for 10 minutes, then slice thinly and arrange on plates or one platter, with the tomatoes, avocados and a scatter of pinenuts.
- Combine all dressing ingredients, whisk or shake well, check for seasoning and drizzle over the salad.