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


  • 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


  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.

  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.

  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.

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