Mexican steak salad

Transfer to a bowl and drizzle with olive oil. Season with salt, add half of the Mexican-style spices, then toss well to coat. Transfer to a parchment-lined baking sheet and bake in the oven for 20- 25 minutes or until golden-brown, tossing halfway. In the last 10 minutes add the garlic glove.

Dice the tomato and chop the cilantro (see Tip). In a bowl, combine the tomato and cilantro with the extra virgin olive oil. Season to taste with salt and pepper.

Tip: you can also serve the coriander separately so as to allow everyone to garnish as preferred.

Halve and pit the avocado, then remove the skin and cut in strips. Carefully remove the garlic clove from its skin. Press or chop finely. In a small bowl, mix the white wine vinegar with the mayonnaise, garlic, and mustard to make a dressing. Season to taste with salt and pepper.

Did you know... avocado is rich in unsaturated fat, which is good for cholesterol levels and overall cardiovascular health.

Heat a light drizzle of olive oil in a frying pan over medium-high heat, add the steak strips and the rest of the Mexican-style spices, and fry for 1 minute (see Tip). Season to taste with salt and pepper.

Tip: Fry the steak strips for more or less time as preferred, depending on how rare you'd like them to be. They will cook quickly, so don't fry them too long if you'd prefer them to be more rare.