Grilled steak with avocado sauce and salad

Press the garlic.

Make sure the steaks are at room temperature.

Cut the iceberg lettuce into strips.

Grate and squeeze the lemon.

Mix the garlic in a bowl with half a tablespoon of paprika powder, salt, freshly ground pepper and oilseed oil frying pan.

Rub the steaks with this and leave for twenty minutes.

Cut the tomatoes into quarters, remove the seeds and cut the flesh into tiny cubes.

Halve the avocado, remove the kernel and scoop the flesh into a deep plate.

Sprinkle some lemon juice and prune the avocado with a fork.

Add the cubes of tomato with the one to two teaspoons of paprika and some salt and pepper.

Stir everything into a lumpy sauce.

Cut the chicory into pieces.

Beat in a salad bowl a dressing of 2 tablespoons of lemon juice, a tablespoon of water, rapeseed oil pure, lemon zest, some salt and freshly ground pepper.

Put in the iceberg lettuce, lamb's lettuce and chicory.

Roast the steaks in a hot grill pan in between four and six minutes until they are brown or red.

Cut the steaks into thin slices and place them on top of the salad.

Serve with the avocado sauce.