Speedy weeknight suppers: steak wraps with roast peppers recipe

1 clove garlic, crushed

Small bag of watercress

150ml sour cream

? tsp Dijon mustard

1 tbsp olive oil

Salt and pepper

Tortilla wraps

Preheat the oven to 200 C.

Start off by rubbing some olive oil, salt and pepper into both sides of the steak and leaving aside while you prepare everything else.

Chop the peppers and onions into slices and place in a roasting tin with a drizzle of olive oil, the garlic and some salt and pepper. Toss everything together and roast in the oven for about 20 minutes until well cooked.

Make the watercress sauce in a blender. Discard any thick stalks from the watercress and place two large handfuls of leaves into a blender. Add the yoghurt, mustard, olive oil and a little salt and pepper. Blend for a minute to give a bright green dressing. Taste to check the seasoning.

Heat a char-grill or frying pan over a high heat and once almost smoking add the steaks. Cook for just over two minutes on each side, which will give a rare steak, depending on thickness. If you prefer medium or well done then turn the heat down slightly and fry for a minute or two longer on each side until cooked to your liking. You can cut into the steak to check the middle if you’re unsure. Remove from the pan and leave to rest for two or three minutes.

Heat the tortilla wraps according to the packet instructions. Decant the peppers and onions into a serving dish and cut the steak into chunky slices. Serve with a bowl of salad at the table and drizzle the watercress sauce over the steak and peppers before wrapping up.

Try adding some other vegetables to the wraps – roast cherry tomatoes, ripe avocado, sliced cucumber or shredded cabbage would all work well.

If you’re not a fan of watercress then you can make the dressing in exactly the same way but with rocket or a mixture of herbs.

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