Recipes & Tips

New Zealand Grass-fed Beef Bowl with Avocado Recipe

  • Servings: 4
  • Prep Time: 30 minutes
  • Cook Time: 6 minutes

Packed with colorful vegetables and slices of tender New Zealand grass-fed ribeye steak, this bowl is sure to become your new go-to salad. The sesame mayo adds the perfect finishing touch, and the portability makes it a smart lunch idea! 


For the Beef: 

  • 1 lb. New Zealand grass-fed ribeye steak (Tip: Look for the Taste Pure Nature logo)  
  • Olive oil
  • Salt
  • Black pepper

For the Sesame Mayo:

  • 1/2 cup mayonnaise
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons sesame seeds, toasted

For the Salad: 

  • 1 head lettuce, such as romaine or butter
  • 4 beets, finely sliced (pre-cooked or fresh)
  • 2 carrots, peeled and cut into matchsticks or coins
  • 1/2 cucumber, diced
  • 1 avocado, halved and thinly sliced

To Serve:

  • Basil leaves
  • 1 tablespoon seed mix, such as sunflower seeds, flax seeds, linseed and almond meal


For the Sesame Mayo:

  • 1. In a small bowl, combine all ingredients.
  • 2. Cover and refrigerate until ready to use.

For the Beef:

  • 3. Heat a barbecue grill until hot (or a large frying pan over high heat).
  • 4. Rub steaks with oil and season with salt and pepper.
  • 5. Place steaks on the hot grill and grill for 3-4 minutes, then turn over and grill for a further 3-4 minutes for medium.
  • 6. Transfer to a plate, cover loosely with foil and leave to rest for 5 minutes.

For the Salad:

  • 7. Shred the lettuce and divide between four shallow bowls.
  • 8. Divide the remaining salad ingredients and herbs between each bowl.

To Assemble and Serve:

  • 9. Slice steak into thin slices, against the grain.
  • 10. Divide steak between each bowl and garnish with basil leaves and seeds.
  • 11. Drizzle with sesame mayo or serve on the side.
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