Ingredients

The following ingredients have 4 Servings
  • 1 large handful of shiitake mushrooms optional
  • 560 g piece of rib-eye steak fat removed
  • 1 teaspoon dried oregano
  • 1 tablespoon sweet smoked paprika
  • 4 flour tortillas
  • 4 tablespoons fat-free natural yoghurt
  • 1-2 fresh red chillies optional
  • 2 ripe avocados
  • 2 ripe tomatoes
  • 1 clove of garlic
  • 4 pinches of ground cumin
  • 2 spring onions trimmed and sliced
  • ½ a bunch of fresh coriander
  • 1 lime

Instruction

  • To make the guacamole, peel and destone the avocados, then place in a food processor.
  • Halve and add the tomatoes, peel, finely slice and add the garlic, then trim, finely slice and add the spring onions.
  • Sprinkle in the cumin, pick in most of the coriander leaves, then pulse to a chunky consistency, and scoop into a bowl.
  • Add a good squeeze of lime juice to the bowl, then taste and season to perfection with sea salt and black pepper. Drizzle lightly with extra virgin olive oil, then put aside.
  • Place a griddle pan over a high heat. Thickly slice the mushrooms (if using), then grill until golden and nutty, then remove and keep warm until needed.
  • Season the steak well with salt, pepper, oregano and paprika, then bash with the bottom of a heavy pan to flatten slightly.
  • Rub the steak with a little olive oil, then cook on the hot griddle for 5 minutes, or until cooked to your liking, turning every minute. Remove to a plate to rest.
  • Lay the tortillas out flat on a clean work surface, then spread over a little guacamole.
  • Slice the steaks into thin strips, then divide between the tortillas with the mushrooms (if using). Drizzle with a little extra virgin olive oil and the resting juices.
  • Top with a dollop of yoghurt, the remaining coriander leaves and some finely sliced red chillies (if using), then wrap up. Serve with the lime wedges on the side for squeezing over.