Usually I like steaks, especially sirloin steak. This time I bought a 14 days matured beef, and was amazing…. My butcher is one of the best in this city,  I bet…
Adding some cole-slaw, wrapping into tortilla it’s a quick dinner for all the family! Ok, my boys didn’t like it :-(, but not because of beef, rather cole-slaw…
Serves 4-6
cc 600 gr white cabbage
4 tbsp mayonnaise
half teaspoon honey
half teaspoon white wine vinegar
1 shalott
2 teaspoon mustard
a pinch of ground cumin
half carrot
1 teaspoon toasted sesame oil or extra virgin olive oil

2 slices sirloin steaks ( 200-250 gr each)
olive oil
cc 1 tbsp melted butter

6-8  tortilla 
fresh green salad leaves

Prepare coleslaw first: remove external leaves off cabbage and wash it. Chop finely, or use a kitchen rasp. Peel carrot as well, and grate to same size. In a small bowl mix mayo, salt, pepper, honey, vnegar, mustard, cumin oil and finely chopped onion. Taste, and season if necessary.
Mix well with carrot and cabbage and col in fridge for at least half an hour.
Steak: remove from fridge about 20 minutes before frying.
Salt and pepper to both side, brush with oil. and take a big frying pan. Put on medium-high temperature, and wait to be hot. A few minutes later put the steaks and fry for 3-5 minutes. Turn to other side, and brush the upper side with melted butter. It will prevent from drying out.
Fry the other side for 3-4 minutes, then put on a plate, brush with butter and give rest for 4-5 minutes in a warm place.
After rest slice strips. 
Before serving warm tortillas up in a hot frying pan or in the oven. Spread some cole-slaw, place some green leaves, then steak strips. Wrap up, and serve warm.