Bloody Mary steak and avocado - River Cottage

Ingredients

• 1 large, ripe avocado
• 150g cherry tomatoes, quartered
• Leaves from a small bunch of flat-leaf parsley, roughly chopped
• A little rapeseed or sunflower oil, for frying
• 1 rump or sirloin steak, 3cm thick (about 300g), ideally at room temperature
• Sea salt and freshly ground black pepper
• 50ml tomato juice (home-juiced or from a carton)
• 2 tablespoons extra virgin rapeseed or olive oil
• ¼ teaspoon celery salt
• 5–10 drops of Tabasco sauce, to taste
• 1 teaspoon Worcestershire sauce
• A good squeeze of lemon juice
• Freshly ground black pepper