Place one tablespoon of olive oil in a heavy frypan over medium-high heat. Season the steak and fry until both sides are well-browned and cooked to your liking;about 4 minutes per side for medium rare. Rest steaks on a plate for about 3 minutes.

Lower heat and add garlic to the pan for a few minutes. Pour in stock or water and stir to de-glaze pan. Turn off the heat and add the chipotle chillies,lime juice,remaining oil and season to taste.

Cut the steak into lengths about 7-8cm long,then cut them into 5mm strips,against the grain.

Remove the root end of the frisée and cut leaves into bite-sized pieces. Mix in a bowl with the spinach,tomato,radishes,onion and avocado,then add dressing. Divide among four bowls.

Divide steak among four plates,sprinkle over coriander,finish with a sprinkle of cheese and serve straight away.

Suggestion:Serve withNeil Perry's bean quesadillas.You could also try rolling the steak and chipotle chillies in tortillas,and serving on a bed of the black-bean mix.