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🍽️ Grilled beef with pumpkin and avocado dip

742 kcal · 30 min · 4 servings

Ingredients

• 1 avocado
• 250 g cream cheese
• 100 g sour cream
• lemon juice
• salt
• pepper (from a mill)
• 500 g pumpkin flesh (e.g. Hokkaido)
• vegetable oil (for frying)
• 4 slices beef steak approx. 180 g (e.g. entrecôte)
• 2 red chili peppers (sliced into rings)
• 2 tbsp spring onion greens (sliced into rings)
• 8 leaves chicory

Instructions

1. 1. Peel the avocado and cut it in half.
2. 2. Remove the pit from the avocado.
3. 3. Mash the avocado flesh finely with a fork.
4. 4. Stir in the cream cheese and the sour cream.
5. 5. Season the cream with lemon juice, salt, and pepper.
6. 6. Fill the avocado cream into a piping bag with a plain tip.
7. 7. Slice the pumpkin flesh into thin slices.
8. 8. Season the pumpkin slices with salt and pepper.
9. 9. Heat 1 to 2 tablespoons of oil in a grill pan.
10. 10. Grill the pumpkin slices on both sides for 6 to 8 minutes.
11. 11. Rinse the steaks briefly and pat them dry.
12. 12. Season the steaks with salt and pepper.
13. 13. Heat another 1 to 2 tablespoons of oil in the grill pan.
14. 14. Grill the steaks for 4 to 8 minutes.
15. 15. Pay attention to the thickness of the meat and your desired level of doneness while grilling.
16. 16. Place the grilled pumpkin slices on the plates.
17. 17. Place the steaks on top of the pumpkin slices.
18. 18. Sprinkle chili rings and the green parts of the spring onions over the meat.
19. 19. Place chicory leaves on the plate as a side dish.
20. 20. Pipe the avocado cream decoratively onto the steaks.
21. 21. Serve the dish immediately.

Nutrition per serving

• kcal: 742
• Protein: 54 g · Fett/Fat: 54 g · Carbs: 11 g