Name: Peppered steak tortilla salad
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2
Cuisine: Mexican
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

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Peppered steak tortilla salad

Peppered steak tortilla salad

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 8 mins

A star rating of 4.7 out of 5.3 ratingsRate

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This main-meal salad is a treat for two, with only five ingredients to buy

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A star rating of 4.7 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal453
fat34g
saturates6g
carbs16g
sugars2g
fibre3g
protein22g
salt0.64g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, May 2010

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A star rating of 4.7 out of 5.3 ratings

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