Tex Mex Steak Tortillas

While the wedges cook, marinate the steak in the remaining Mexican spice, and 1 tbsp of oil.

Peel and cut the red onion in half through the root and slice thinly into half moon shapes. Remove the core from the pepper and thinly slice. Peel and finely chop the garlic. Separate the coriander leaves from the stalks and chop the stalks as small as you can. Keep the leaves for later. Remove the root from the baby gem lettuce, separate and chop the leaves into 1cm strips.

Heat a frying pan on high heat and let the pan get very hot. Fry the steaks for 3 mins on each side for medium rare or cook for a minute longer on each side for medium. Tip: Don’t be tempted to turn the steak before the 3 mins are up! They will taste so much better if left to scorch!

Remove the steaks from the pan and allow them to relax on your chopping board. Keep the pan on the heat and stir-fry the onion and peppers for 3 mins. Add the garlic and coriander stalks and cook for 1 minute more. Remove from the pan from the heat. Slice the steak into thin strips ½cm wide. Tip: When slicing steak, always cut against the grain of the piece of meat.

Now get ready to assemble the tortillas! Take a tortilla and spread ½ tsp of garlic mayonnaise onto the bottom half of a tortilla. Top with some of the onion and pepper somebaby gem lettuce and a layer of steakstrips. Finish with a few coriander leaves and then roll the tortilla. Repeat until you have two tortillas each.