A quick-fix dinner that makes the most of one of the cheapest cuts of beef. Great for picky eaters as you can pick and choose each bowl of salad ingredients.


Method

• Heat the oven to 200°C. Place a tortilla wrap inside a deep cake tin, pyrex bowl or fluted brioche mould (approx 15 - 20cm wide) and bake for 8 -10 minutes to create your bowl, Cool in the bowl/tin. These can be stored in an airtight container for up to three days.

• Place the skirt steak in a ziplock bag or glass dish. Add the taco seasoning, oil and chipotle sauce. Mix well to combine and leave for at least an hour and up to 24 hours in the fridge. Remove from fridge approximately 30 minutes before you want to cook it.

• Make the dressing using a goblet blender or food processor. Add all the dressing ingredients and blitz to a smooth creamy dressing, If using a food processor, you may need to scrape it down a few times to get a good consistency.

• Cook the beef, either on a bbq or in a frying pan. Oil the pan and cook the meat over medium to high heat turning once or twice until it is medium rare — medium. You want it pink in the middle so it does not dry out. A little charring is fine as it will give it a delicious smoky flavour. Allow to stand on a board for five minutes before slicing.

• Assemble the salad by filling the taco bowls with the shredded lettuce and your choice of the salad ingredients. Top with the sliced steak, add any garnish you like and drizzle with dressing before serving.
  
  louismann