- 1 soft tortilla wrap
In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…
- 2 small, thin-cut stirloin steaks, trimmed of any fat (about 85g/3oz each)
Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…
- 1 ripe avocado
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 2 tbsp mustard mayonnaise
- ½ 110g bag watercress, rocket & spinach salad
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- PLUS 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
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.