Ingredients (Serves 2)

• 300g/11oz rump or sirloin steak
• 25g/1oz butter
• 2 ciabatta or brioche buns
• 1 large tomato, sliced
• 2 pickled jalapeño peppers, sliced
• A few assorted salad leaves

For the avocado purée

• 2 tbsp olive oil
• 4 shallots, peeled and finely chopped
• 2 cloves garlic, crushed
• 1-2 small dried red chillies
• Salt and freshly ground black pepper
• Flesh of 2 large Hass avocados

Method

Start by making the avocado purée. Heat the olive oil in a small frying pan, add the shallot and sweat for 5 minutes, then add the garlic and chilli. Season well and cook for a further few minutes until the garlic is soft. Add the avocado flesh and cook for another 5 minutes, mashing up the flesh with the back of a wooden spoon. Transfer to a bowl and keep warm.

Season the steak on both sides. Wipe out the frying pan and return to the hob over a high heat. When it is smoking hot add the butter, then 1 minute later add the steak and cook for 2-3 minutes each side, depending on the thickness and how you like your steak. Leave to rest for 5 minutes then slice thinly.

Cut open the ciabatta or brioche buns and toast them under a hot grill or in a dry frying pan. Spread the toasted buns with the avocado purée, top with the steak, tomato, jalapeños and salad leaves and serve straight away.