Steak, Onion and Butternut Fry-up 

Steak and onions are a winning combination. Here they come with a twist of chilli, avo and lime. Chopped roast peanuts scattered over at the end would be another welcome touch.  

SERVES 2

flesh of 1 avocado

1 tbsp lime juice

3 tbsp extra virgin olive oil

350g butternut squash flesh, cut into thin 3cm-4cm wedges (see tip)

2 red onions, peeled, halved and thinly sliced

250g rump steak, fat removed and cut into 3cm-5cm strips

a few basil leaves, torn

2 pickled chillies, eg Guindilla

sea salt, black pepper

• Whiz the avocado with the lime juice, a tablespoon of oil and some seasoning in a food processor until smooth.

•  Heat the rest of the oil in a large (around 28cm) deep-sided nonstick frying pan over a medium-high heat and stir-fry the butternut for about 10 minutes until golden, adding the onion halfway through.

•  Season the veg, cover the pan with a lid and cook over a very low heat for 2 minutes, stirring halfway through, until the butternut is tender. Then put this into a large bowl.

• Turn the heat back up to medium-high, add the steak to the pan and stir-fry for a couple of minutes, seasoning it at the end. Stir this into the butternut with the basil and divide between 2 plates.

•  Serve dolloped with the avocado and a chilli on top.

Tip Whole butternut will yield about two-thirds of its weight in flesh, so allow 450g-500g.