Chilli beef salad with coriander

Ingredients

• 400g/14oz beef rump steaks
• 4 wholewheat tortillas, cut into 8 wedges
• 75g/2¾oz baby spinach leaves, washed
• salt and freshly ground black pepper

For the lime and coriander dressing

• 15g/½ oz fresh coriander leaves
• 2 tbsp lime juice
• 1 tbsp sunflower oil
• 1 garlic clove, crushed
• 1 red chilli, finely chopped

Method

1. Preheat the grill to a hot setting.

2. Season the beef with salt and freshly ground black pepper. Heat a large frying pan and sear the beef over high heat until it is cooked but still pink. This will take about 2 minutes each side, depending on thickness. Set aside at room temperature.

3. Grill the tortillas for about 5 minutes, or until they are crispy. Set aside to cool.

4. Meanwhile, make the dressing by combining all the ingredients in a small bowl.

5. Thinly slice the beef and arrange it on the spinach leaves. Spoon over the dressing and serve with the warm tortilla wedges.