Step 1

Place the steaks in a bowl with the garlic, red wine and chilli flakes. Toss to coat, then cover and refrigerate for 10 minutes to marinate.

Step 2

Meanwhile, for the avocado salad, combine the avocado, basil, cucumber and red onion in a bowl. Add the olive oil and vinegar, then toss to coat.

Step 3

Heat a lightly oiled chargrill over medium-high heat. When hot, add the drained steak and cook for 5 minutes on each side for lightly charred on the outside and cooked to medium-rare inside. Divide the avocado salad between 4 plates and top with steak.