No need for cutlery – scoop up steak and salad with warm tortilla wraps.

Prep Time : 0:10 | Cook Time : 0:25 | Total Time : 0:35 | Serving : 4 person.

Ingredients

• 1 tablespoon paprika

• 1/2 teaspoon dried red chilli flakes

• 4 (about 150g each) beef rump steaks

• 1 tablespoon olive oil

• 400g can no-added-salt four-bean mix, rinsed, drained

• 4 shallots, pale section only, trimmed, thinly sliced

• 1 red capsicum, seeded, cut into 5mm pieces

• 1 avocado, halved, peeled, coarsely chopped

• 1/4 cup chopped fresh coriander

• 1 tablespoon fresh lime juice

• 4 Mission Multigrain Tortillas

Method

• Step 1

  Combine the paprika and chilli flakes in a small bowl. Sprinkle over both sides of the steaks. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook the steaks for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 3-4 minutes to rest.

• Step 2

  Meanwhile, place the beans, shallot, capsicum, avocado, coriander, lime juice and remaining oil in a large bowl. Toss gently to combine. Season with salt and pepper. Warm the tortillas in the microwave on High/800watts/100% for 30 seconds.

• Step 3

  Thickly slice the steaks across the grain. Serve with the salad and tortillas.