Chunky Rocket Salsa With Steak & Wedges


  • 1 Beef Tomato
  • 1 Avocado
  • Juice of 1 Lime
  • 1 tbsp of Finely Chopped Parsley
  • ½ Red Onion (finely sliced)
  • ½ Red Chilli (finely cubed)
  • 4 tbsp Rapeseed Oil
  • 1 tbsp of Red Wine Vinegar
  • 1 tsp of Light Brown Sugar
  • 1 tsp of Dijon Mustard
  • 1 Large Handful of Florette Rocket (roughly chopped)
  • 2 Large Roasting Potatoes
  • 2 Thick Sirloin Steaks


  1. Preheat oven to 200. Slice the potato into thick wedges (skin on) and roast in the oven with a drizzle of oil and sea salt for 30 – 40 minutes until cooked through and crispy. Turn occasionally until crisp all over.
  2. Once the potatoes are nearly ready, season the steaks on both sides. Heat up a little vegetable oil in a hot pan and fry each steak on both sides for 1.5 -2 minutes until caramelised. A standard steak would be medium rare at this point. Cook for less or more time depending on how thick your steak is and the desired wellness you would like it.
  3. Allow the steak to rest for 1 minute. Meanwhile, cut the avocado and tomato into irregular chunks and mix together in a bowl with the rest of the salsa ingredients. Season.
  4. Slice the steak into thick pieces and combine with the salsa, which will instantly flavour the steak.
  5. Serve alongside a jenga-style stack of wedges.

Recipe by Alison Thackery
Recipe by Lunch BXD
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