Peppered steak tortilla salad
This main-meal salad is a treat for two, with only five ingredients to buy
- Prep: 10 mins
Cook: 8 mins
- Serves 2
- Easy
Ingredients
- 1 soft tortilla wrap
- 2 small, thin-cut stirloin steaks, trimmed of any fat (about 85g/3oz each)
- 1 ripe avocado
- 2 tbsp mustard mayonnaise
- ½ 110g bag watercress, rocket & spinach salad
- PLUS 1 tbsp olive oil
Method
-
Heat oven to 200C/180C fan/gas 6.
Brush the tortilla with a little oil, then
bake on a baking sheet in the oven for
6-8 mins until crisp.
-
Meanwhile, rub a little more oil over
the steaks and generously season. Heat
a griddle or frying pan until hot, then
cook the steaks for 1-2 mins each side,
depending on the thickness of your
steak and how you like it cooked.
Remove from the pan and rest on a plate
while you get the other ingredients ready.
-
Stone and peel the avocado, then
thickly slice. Whisk the mustard mayo
with the remaining oil, 2 tsp water and
the resting juices from the steak.
Break the tortilla into pieces and slice the
steak, trimming off any excess fat. Divide
the salad between 2 plates, top with the
avocado, tortilla pieces, sliced steak and
finally drizzle with dressing.
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