Lower in fat and good for the digestion, chefs love using buttermilk as a rich and creamy salad dressing and it pairs wonderfully with the spicy steak in this satisfying salad.

Serves 4.

2 rump or sirloin steads, about 150g each

2 sweet cos lettuce, finely shredded

1 avocado, halved, destoned and roughly chopped

200g baby plum tomatoes, chopped

½ cucumber, chopped

1 red or orange pepper, deseeded and finely chopped

198g tin sweetcorn in water, drained

Salt and pepper

For the buttermilk dressing

4tbs buttermilk

1 ½ tbs white wine vinegar

2tsp caster sugar

Method

Heat a large non – stick frying pan over a high heat. Season the steaks on both side with salt and black pepper and fry for 5 – 7 minutes, depending on the thickness, turning halfway.

Transfer to a plate to rest.

In a large bowl, mix the lettuce, avocado, tomatoes, cucumber, pepper, and drained sweetcorn.

In a small bowl, whisk together the dressing ingredients with a pinch of salt and pepper, finely slice the steaks and add o the salad, drizzle over the dressing and toss together.

Serve immediately.