Spicy Beef Tortilla Wraps 

• 500g piece of sirloin steak, approx 2.5cm thick
• 8 tortilla wraps
• 250ml tub of low fat crème fraîche

Marinade

• Juice of 1 lime
• 1 tablesp. olive oil
• 2 cloves garlic, crushed
• ½ teasp. ground cumin
• 2 green chillies, deseeded and finely chopped
  (reserve one to sprinkle over the cooked dish)
• 2 tablesp. chopped fresh coriander
• Salt and freshly ground black pepper

Tomato, Red Onion and Avocado Salad

• 250g cherry Tomatoes, halved
• 1 red onion, finely chopped
• 1 large avocado, halved, stoned, peeled and diced
• 2 cloves garlic, crushed
• 1 red chilli, seeded and finely chopped
• 1 tablesp. fresh lime juice
• 2 tablesp. olive oil

Combine the marinade ingredients in a bowl. Place the meat in a shallow dish and pour the marinade over it. Leave to marinate for at least 5-10 minutes.

Mix all the salad ingredients together. Taste and season with salt and black pepper. Set aside while you cook the steak.

Heat a pan or barbecue. When it is really hot add the steak and allow to cook for 4-5 minutes before turning and cooking for another 4-5 minutes depending on how you like your steak cooked. A 2.5cm thick steak will be medium rare at this point. Allow to rest for a couple of minutes.

Heat the tortilla wraps as per packed instructions. When the steak has rested cut into thin strips and serve piled onto the wraps along with the leaves, salad and a spoonful of crème fraîche. Sprinkle over the reserved green chilli.