Ingredients

• 150 g lean beef rump steaks

• 3-4 garlic cloves, crushed

• 80 ml cranberry juice

• 1 teaspoon dried chilli flakes

• 2 small avocados, flesh sliced

• ½ cup basil leaves

• 1 Lebanese cucumber, chopped

• 1 small red onion, thinly sliced

• 1 teaspoon olive oil

• 1½ tablespoon vinegar

Method

Place the steaks in a bowl with the garlic, cranberry juice and chilli flakes. Toss to coat, then cover and refrigerate for 10 minutes to marinate. Meanwhile, for the avocado salad, combine the avocado, basil, cucumber and red onion in a bowl. Add the olive oil and vinegar, then toss to coat. Heat a lightly oiled chargrill over medium-high heat. When hot, add the drained steak and cook for five minutes on each side for lightly charred on the outside and cooked to medium-rare inside. Divide the avocado salad between the plates and top with steak. Enjoy!