Peppered Steak Tortilla Salad
Treat yourself to a delicious and satisfying meal with this steak and avocado salad recipe. Crispy tortilla, succulent steak, creamy avocado, and a zesty mustard mayo dressing come together to create a flavorful and wholesome dish. Perfect for a quick and easy lunch or dinner option that is both nutritious and full of flavor.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
8M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 453 calories
- Fat Content: 34 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 0.64 milligram of sodium
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