Use a sharp knife to score both sides of the steak in a criss-cross pattern. Do not cut all the way through.

Mix together the paprika, Mexican chilli powder, oil, brown sugar and lime or lemon rind and massage into both sides of the steak.

Wrap in plastic wrap and refrigerate for 1 hour or overnight.

Heat a dash of oil in a heavy-based frying pan or grill pan. Add the steak to the hot pan and cook 3-4 minutes each side. Remove from the pan and allow rest while finishing the salad.

Add the peppers to the pan and cook only until lightly grilled, then set aside.

Cut the steak across the grain on a sharp angle into thin slices.

Mix the lettuce, mint leaves and peppers, then arrange avocados, mango and beef slices on top and finish by drizzling the dressing (see below). Serve warm.