Oliver serves the paprika-rubbed steak in tortillas with hummus, arugula, and mustard cress. If you want a Tex-Mex version of the recipe, you could substitute black or pinto beans (whole or in a spread) and pico de gallo or fresh salsa.

His time for this recipe? 5 minutes and 45 seconds. My time? 15 minutes.

Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 1 serving

4 to 6 oz. beef sirloin or filet
Olive oil
1 tsp smoked paprika (if not available, use regular paprika and a sprinkle of ground cayenne pepper)
Salt and pepper
A handful of arugula
2 ripe tomatoes, chopped
Juice of 1 lemon
Tortillas (about 2 large burrito size, or 3 to 4 small taco size)
1 bunch of mustard cress
2 Tbsp hummus
1 Tbsp sour cream

Heat a griddle or frying pan until very hot. While heating, score each side of the steak and rub with olive oil. Season with the paprika, cayenne if using, and salt and pepper. Sear in the hot pan for about 2 to 3 minutes per side, depending on how you want the steak cooked and how thick it is.

While steak is cooking, mix the arugula with the tomatoes and dress with lemon juice and olive oil.

Remove the steak from the pan and wipe the pan with paper towels. Briefly heat the tortillas in the hot pan.

To serve, slice the steak into thin slices and serve atop tortillas with the arugula salad, mustard cress, hummus, and sour cream.

For Southwestern-Style Steak Wraps: Instead of arugula and mustard cress, mix 2 ripe, chopped tomatoes with a handful of chopped cilantro, and 2 or 3 chopped green onions. Drizzle with olive oil and lemon juice. Serve the steak on tortillas with the fresh salsa, sour cream, and some black or pinto beans or bean spread instead of the hummus.