Chili Beef Salad with Coriander Recipe

Ingredients :

Serves 4
Preparation time : 20 minutes
Cooking time : 10 minutes

• 400g (13oz) beef rump steaks

• 4 wheat tortillas, cut into 8 wedges

• 75g (3oz) baby spinach leaves, washed

• salt and pepper
  
  Lime and coriander dressing :

• 15g (½oz) fresh coriander leaves

• 2 tablespoons lime juice

• 1 tablespoon sunflower oil

• 1 garlic clove, crushed

• 1 red chili, finely chopped

Method :

1. Season the beef. 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.

2. Grill the tortillas under a pre-heated hot grill for about 5 minutes, shaking the pan frequently, until they are crispy. Set aside to cool.

3. Meanwhile, make the dressing by combining all the ingredients.

4. Thinly slice the beef and arrange it on the spinach leaves. Spoon over the dressing just before serving with the tortilla wedges.

Variations :

For crushed new potatoes with coriander dressing, to serve as an accompaniment, boil 750g (1½ lb) new potatoes for 12 minutes until soft. Crush, not mash, the potatoes and serve drizzled with the coriander dressing and a handful of pine nuts.