Tex-mex meal bowl; rare beef, pico de gallo, sour cream and tortilla chips |

Preparation time: 30 min

Preheat your deep fryer at 375 °F

• For the preparations

  Core and chop the jalapeno pepper.

  Peel and dice the red onion.

  Squeeze your lime juice.

  Prune (plunge into boiling water for 2 minutes to remove the skin), seed and crush the Italian tomatoes.

   Cut the tortillas into wedges, then plunge them into the deep fryer (ideally without coloring). Then let them drain well, which is now called Tostada.

• Pico de gallo

  Mix all the salsa ingredients and check the seasoning.

• Beef

  Season your pieces of meat with salt.

  In a hot frying pan with oil, sear the meat, letting it release on its own before turning. Place the flank steaks on an ovenproof tray.

  Place in the oven for 4 to 6 minutes. Once out, place them on a rack to rest for 3 to 4 minutes before cutting them into thin slices (the resting time will prevent the blood from coming out of the meat and flooding your plate).

• On the plate

  Start by dividing the lettuce at the bottom of your plates, then arrange the slices of flank steak on top.

  Top the salad with a dollop of sour cream, a little Pico de gallo and your tortilla chips.

  Serve with lime wedges.