Peppered Steak Tortilla Salad.

Serves 2.


  • 1 soft tortilla wrap.
  • 2 small, thin-cut sirloin steaks, trimmed of any fat(about 85g/3oz each).
  • 1 ripe avocado.
  • 2 tbsp mustard mayonnaise.
  • ½ 110g bag watercress, rocket & spinach.
  • 1 tbsp olive oil.



  1. Heat oven to 200C/fan 180C/gas mark 6.
  2. Brush the tortilla with a little oil, then bake on a baking sheet in the oven for 6-8 mins until crisp.
  3. Meanwhile, rub a little more oil over the steaks and generously season.
  4. Heat a griddle of 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.
  5. Remove from the pan and rest on plate while you get the other ingredients ready.
  6. Stone and peel the avocado, then thickly slice.
  7. Whisk the mustard mayo with the remaining oil, 2 tsp water and the resting juices from the steak.
  8. Break the tortilla into pieces and slice the steak, trimming off any excess fat.
  9. Divide the salad between 2 plates, top with the avocado, tortilla pieces, sliced steak and finally with dressing.