Scotch Beef Tortilla Turnover

How it's done:

• 1
  Brush the steak on both sides using a small amount of oil, then rub a small amount of the fajita seasoning into the meat. Put to one side.
• 2
  For the filling and salsa, chop the cherry tomatoes into small pieces. Trim the ends from the spring onions and chop finely.
• 3
  Reserving 1/3 each of the tomatoes and spring onions, mix the remainder with the sweetcorn. Put to one side for the filling. For extra spice and heat, add some chopped red chilli or dried chilli flakes to the mix. You could also replace the sweetcorn with chopped cooked kidney or black beans or mash the beans and spread over one side of the wrap before adding your steak and vegetables.
• 4
  For the salsa, mix the reserved tomatoes and spring onion with the remaining fajita seasoning and the ketchup. Place in a small dish and set aside. For extra spice, replace the ketchup with sweet chilli sauce.
• 5
  Heat the remaining oil in a frying pan until hot. Add the steak and cook for 30 seconds. Turn over and cook for a further 30 seconds. Repeat the turning twice more, until browned all over and just cooked through.
• 6
  Lift the steak out of the pan using tongs, reserving the pan juices, and place on a board. Slice the steak thinly.
• 7
  Place the tortilla wrap on a board and spread the filling over one side. Top with steak and sprinkle with cheese.
• 8
  Carefully fold the tortilla over to make a folded half circle.
• 9
  Heat the remaining oil with the pan juices until hot and carefully slide the tortilla into the pan. Cook for 1-2 minutes until crisp and brown. Use a turner to carefully slide the tortilla on to a heatproof board.
• 10
  Carefully flip the tortilla back into the pan un-toasted side down and continue to cook for a further 1-2 minutes until crisp.
• 11
  To serve, drain the wrap on kitchen paper. Cut into wedges and serve with the salsa while still warm.