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
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.