Mexican Beef Salad

Ingredients:

200g sirloin
2-3 red chillies
2 cloves garlic
40ml Worcestershire sauce
2 tomatoes
1 red onion
½ a cucumber
10ml white balsamic vinegar
80ml olive oil
½ an avocado
2 sticks celery
1 iceberg lettuce

Method:

• Firstly cut the sirloin into thin strips and place into a bowl, finely chop the chilli & garlic add to the bowl with the Worcestershire sauce & 20ml of the oil. Allow to marinade for a couple of hours.
• Meanwhile fine dice the onion, tomato & cucumber add the white balsamic vinegar & 40 ml of oil for your salsa.
• Cut the celery into slices and tear the lettuce up. ( a good tip is to place the lettuce in ice water just before serving as this crisps it up)
• Mash the avocado and add the rest of the oil for a dressing season with salt & pepper.
• To serve the salad heat a pan to smoking hot & sear the beef best when cooked about medium.
• Shake excess moisture off the lettuce arrange in bowls with the celery, place the beef on this sprinkle with salsa and drizzle with the avocado dressing.
• At the hotel we slice flour tortillas into strips and deep fry them to garnish