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Herb Steak with Avo Salad

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Herb Steak and Avo Salad – Chef Melissa Mayo

Herbed Steak with Avo & Tomato SaladSteaks* 3 sprigs rosemary* 3 sprigs thyme* 3 sprigs of oregano* Pinch crushed chilli flakes* 2 cloves garlic* ¼ cup chutn…


Herb Steak with Avo Salad

  • Author: Melissa Mayo




  • 3 sprigs rosemary
  • 3 sprigs thyme
  • 3 sprigs of oregano
  • Pinch crushed chilli flakes
  • 2 cloves garlic
  • ¼ cup chutney (can use apricot jam or honey)
  • ¼ cup Worcestershire sauce
  • 1 tsp coarse salt
  • 1 tsp black pepper
  • 1/3 cup olive oil
  • 6 x (6 to 8oz/170-230g) tenderloin/fillet steaks ****


  • 1 pack of cherry tomatoes – cut in half
  • 1 pack multicolored heirloom tomatoes – cut into slices
  • 3 ripe avocados cut into slices
  • ¼ red onion cut into slivers
  • Handful fresh rosemary
  • Good quality olive oil for garnish
  • Kosher salt and black pepper


Remove the stalks and place the herbs (rosemary, oregano & thyme) in a food processor or blender. Add the chilli flakes, garlic, Worcestershire sauce, chutney, salt and pepper, and olive oil. Puree into a loose paste.

Slather the steaks with the mixture and marinate for at least 2 hours but preferably overnight.

Cut the heirloom tomatoes in 1/3 inch thick slices and lay them on a board or platter. Top with the halved cherry tomatoes and onion slices.

Blanch the avocados in boiling water for 30 seconds to stop them from going black. Cut them into slices and scatter them on top of the salad.

Bring the steaks to room temperature before cooking.
Preheat the grill to medium heat. Put the steaks on and cook for 4 minutes a side for medium-rare steaks (5 mins a side for medium-well). If the oil in the marinade causes a flare-up, move steaks off to the side until the flame dies down.

Remove the steaks from the grill and let them rest for 5 minutes. Cut the steak into slices and place it on the platter alongside the salad.

Drizzle with good quality olive oil and season with some sea salt and fresh black pepper. Garnish with some fresh basil. This dish can be served when the steaks are warm or at room temperature.


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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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