Peppered Steak Tortilla Salad

Name: Peppered Steak Tortilla Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1 soft flour tortilla wrap; 2 small, thin-cut sirloin steaks, trimmed of excess fat (about 85g/3oz each); 3 tablespoons olive oil, divided; Salt and freshly ground black pepper to taste; 1 ripe avocado; 2 tablespoons mustard mayonnaise; 2 teaspoons water; ½ (110g) bag mixed watercress, rocket, and spinach salad greens

Recipe GLPR61fce35f35543b

Salad

25 min

813 cal

Servings: 2

Oven

Stovetop

SNAP eligible

A vibrant, protein-packed salad featuring seared sirloin steaks cooked to a safe medium doneness, served over crispy tortilla strips and fresh greens with creamy avocado and tangy mustard-oil dressing. Quick, elegant, and satisfying.

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Ingredients

1 soft flour tortilla wrap

2 small, thin-cut sirloin steaks, trimmed of excess fat (about 85g/3oz each)

3 tablespoons olive oil, divided

Salt and freshly ground black pepper to taste

1 ripe avocado

2 tablespoons mustard mayonnaise

2 teaspoons water

½ (110g) bag mixed watercress, rocket, and spinach salad greens

Directions

Preheat the oven to 200°C/180°C fan/gas mark 6. Lightly brush the tortilla wrap with ½ tablespoon of olive oil. Place on a baking sheet and bake for 6–8 minutes until golden and crisp. Remove and set aside to cool slightly.
While the tortilla crisps, rub the sirloin steaks on both sides with ½ tablespoon of olive oil and season generously with salt and black pepper.
Heat a griddle pan or cast-iron skillet over medium-high heat until very hot. Add the steaks and cook for 2–3 minutes on the first side until a crust forms, then turn and cook the second side for 2–3 minutes. This will achieve an internal temperature of 145°F (63°C) for a medium-rare doneness, which is the safe minimum for beef cuts. Remove the steaks to a warm plate and let rest for 2–3 minutes, reserving any juices that collect on the plate.
While the steak rests, halve the avocado lengthwise, remove the pit, peel away the skin, and cut into thick slices.
In a small bowl, whisk together the mustard mayonnaise, the reserved steak juices, the remaining 2 tablespoons of olive oil, and the water until well combined. Season lightly with salt and pepper if needed.
Break the crisped tortilla into irregular bite-sized pieces. Slice the rested sirloin steaks against the grain into strips, trimming any remaining visible fat.
Divide the mixed salad greens evenly between two plates. Top each plate with avocado slices, tortilla pieces, and sliced steak. Drizzle the mustard-oil dressing over the top and serve immediately.

Comments

Grocery List Plus Editorial Staff4.5

This is a straightforward salad that checks most Charlotte boxes: sirloin, avocado, and mixed greens are reliably stocked at every major chain, and the ingredient list is short enough that you'll buy most of it for other meals anyway. The stated 25 minutes is honest if you're buying pre-made mustard mayonnaise (Hellmann's or Duke's at any store), though slicing the avocado and searing the steak to medium-rare without crowding the pan takes attention. The real cost driver is the sirloin—a two-serving portion will run $10 to $14 depending on quality and whether you catch a sale—but you're feeding two people a complete protein dinner, not a side. Leftovers don't really work; this is a same-night dish once the greens and steak warm up.