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
Nutrition per serving
- kcal 453
- fat 34g
- saturates 6g
- carbs 16g
- sugars 2g
- fibre 3g
- protein 22g
- salt 0.64g
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.