Steak Taco Salad With Honey Chipotle Dressing

Before you start cooking, take your steak out of the fridge, open the packet and let it adjust to room temperature

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then slice your tortillas in half and then into thin strips

Add the tortilla strips to a baking tray (or two!), drizzle them with 1/2 tbsp [3/4 tbsp] [1 tbsp] vegetable oil and put the tray[s] in the oven for 7-8 min or until golden and crispy – these are your crispy tortilla strips

Meanwhile, heat a large, wide-based pan (preferably non-stick) over a high heat

Pat your rump steak[s] dry with kitchen paper, drizzle with vegetable oil and season both sides with a pinch of salt, then once very hot, add the seasoned steak to the pan

For rare, cook for 2 min max on each side; for medium-rare, cook for 2-3 min on each side; for medium, cook for 3-4 min on each side

Whilst the steak is cooking, wash your lettuce, then pat dry with kitchen paper and roughly shred

Chop your cherry tomatoes into quarters

Trim and thinly slice your spring onion[s]

Drain your sweetcorn

Once the steak is cooked, transfer to a clean board to rest

Combine your chipotle paste (can't handle the heat? Go easy!), honey, dried oregano and red wine vinegar with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil and a pinch of salt and pepper in a bowl – this is your honey chipotle dressing

Chop your coriander roughly, including the stalks

Add the shredded lettuce, sliced spring onion, chopped cherry tomatoes, drained sweetcorn and crispy tortilla strips to a bowl

Add half the chopped coriander and half the honey chipotle dressing (save the rest for garnish!) and give everything a gentle mix up – this is your taco salad

Slice the rested steak finely on a clean board