Made with capers, avocado, chilli and lemon, this healthy dish is packed full of flavour.
Start by making the kale salad so the raw leaves have time to soften. Whisk together (or shake in jam jar) the ingredients for the dressing, seasoning to taste with salt and pepper. Using your hands, toss the finely sliced kale in most of the dressing, massaging it in a little, and set aside.
Melt the ghee or butter in frying pan on a medium-high heat.
Season the steak all over with salt and pepper on both sides, then fry for 1 minute on either side. Remove to a board to rest for 5 minutes before cutting the steak into thin slices across the grain.
Add capers to the pan and gently warm through in the steak juices.
Slice the avocado, or cut into cubes, and snip the watercress stalks for easier eating, then toss with the kale salad at the last minute.
Divide the salad between plates and serve the steak on top with the fried capers spooned over.
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