Steak and coriander wraps

This post is a little tribute to how it doesn't always need to be complex to be good. The better I become at cooking, the better I want to be, so I feel the need to overcomplicate in order to prove that I can cook. It's not necessary. Testament to this can be seen in what Jamie Oliver and Nigella Lawson are doing: faster is better, down from 30 minute meals to 15, the public doesn't have the time or the energy for foams and reductions, just food that doesn't take forever and won't break the bank.

If you can't afford to go our for a lavish dinner on Valentines day and you're not very confident in the kitchen, just stick to something simple, that you know you can cook. Stuff a chicken breast with bree, fry up some chicken livers and serve them with spinach and flat breads, make good old steak and chips or have a picnic on your carpet! I made these tortilla's yesterday and they were wonderful; juicy, fresh, affordable, a party in your mouth and they only took 10 minutes to make. Done.

Tortillas with rump steak, red onion and coriander

Ingredients: (serves 4)

300-400g rump steak (at room temp)

Salt and pepper

4 tortillas

1 tub smooth cottage cheese

½ red onion (thinly sliced)

½ cucumber (sliced)

125g cherry tomatoes (halved)

Wholegrain mustard

Handful of coriander

Lime/lemon wedges to serve

Tabasco (optional)

Method:

Put a non-stick frying pan on high heat and, once smoking hot, season the steak/steaks with salt and pepper and place in the pan. Fry on each side for 3 minutes for medium rare and a little longer if you prefer your steak more well done.

Once cooked to your liking, put on a board to rest for approx 4 min and cover with foil.

Warm the tortillas as per the packet instructions.

Place a tortilla on each plate and smear with a generous amount of the cottage cheese, top with cucumber, onion and tomatoes.

Slice the rump and share among the tortillas, spoon over a little wholegrain mustard and sprinkle over coriander.

Serve with lemon/lime wedges and Tabasco.