Remove the steak from the fridge about 45 minutes before cooking. Heat the tortilla wraps in a hot pan for 1–2 minutes on each side. Place on a plate, fold lightly and let cool.

For the salsa, dice the avocado and pepper. Mix both with sweetcorn and MADE FOR MEAT Smoked Pepper BBQ sauce. Stir in the lime juice. Slice the onion into thin half-moons and roughly tear the coriander. Wash the lettuce and cut into thin strips.

Preheat the oven to 180°C (fan). Heat oil in a pan. Once hot, salt the steak and sear for about 2 minutes per side. Remove from the pan and continue cooking in the oven until the core temperature reaches 55–58°C. For medium, allow about 4 minutes per 1 cm of thickness.