Ingredients

1 pack of Eisberg My salad
1 bottle of Eisberg Caesar dressing
15 dkg (preferably aged) sirloin
2 dl sour cream
1 package of tortillas (wheat or corn flour, the latter can also be eaten by people with gluten intolerance)
5 dkg Cheddar cheese
salt, pepper
a little oil and butter for frying

Directions

The sirloin should be at room temperature. Cut the meat into small slices, about 1×3 cm. Heat a little oil in a frying pan, and once it’s hot, add the meat slices. Cook one side, then flip them over, season with salt and pepper, and flip again. Add a little butter while cooking to baste the meat. Cook to your preference: for a slightly rare finish, about 3 minutes is enough. Once the meat is cooked, transfer it to a plate (optionally add a little more butter), cover it with aluminum foil, and let it rest. Using the same pan with the remaining oil, heat the tortillas. Since store-bought tortillas are typically ready-to-eat, simply toast each side in the hot pan for about 1 minute. While the tortillas are cooking, mix sour cream with Eisberg Caesar dressing to taste. Once the tortillas are ready, add the meat, thinly sliced or grated cheese, salad, and sour cream mixture. Roll up the tortilla, and it’s done! Any leftover salad, with or without dressing, can be served as a side dish.

Eisberg’s tip

If you want to make your tortilla spicier, mix chili into the sour cream or add strips of red bell peppers.