Rice pudding with raisin & cinnamon syrup
Known as Arroz con Leche in Mexico, this is
perfect served in small glasses
Peppered steak tortilla salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 soft tortillawrap
- 2 small, thin-cut stirloin steakstrimmed of any fat (about 85g/3oz each)
- 1 ripe avocado
- 2 tbsp mustard mayonnaise
- ½ 110g bag watercressrocket & spinach salad
- PLUS 1 tbsp olive oil
Nutrition: per serving
- kcal453
- fat34g
- saturates6g
- carbs16g
- sugars2g
- fibre3g
- protein22g
- salt0.64glow
Method
step 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.
step 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.
step 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.
