If you want to make this salad more special, crumble a little blue cheese over before serving.
SERVES 4 – 20 minutes
– 2 soft flour tortillas.
– 2 tbsp olive oil.
– 4 small thin-cut sirloin steaks, trimmed of any fat (about 85g/3oz each).
– 2 ripe avocados.
– 4 tbsp mustard mayonnaise.
– 120g bag watercress, rocket and spinach salad.
Step 1:Heat oven to 200C/180C fan/gas 6. Brush each tortilla with a little of the oil, then bake on a baking sheet in the oven for 6–8 minutes until crisp.
Step 2:Meanwhile, rub a little more of the oil over the steaks and generously season. Heat a griddle or frying pan until hot, then cook the steaks for 1–2 minutes 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 prepare the other ingredients.
Step 3:Stone and peel the avocados, then thickly slice. Whisk the mustard mayo with the remaining oil, 2 teaspoons water and the resting juices from the steaks to make a dressing. Break the tortillas into pieces and slice the steak, trimming off any more excess fat. Divide the salad among four plates, top with the avocado, tortilla pieces, sliced steak and finally drizzle with the dressing.
Note : PER SERVING 453 kcals, protein 22g, carbs 16g, fat 34g, sat fat 6g, fibre 3g, sugar 2g, salt 0.64g