Quick recipe finder Chilli beef salad with coriander 
Salads do not have to be boring. Seasoned beef with a lime and coriander dressing make a delicious speedy salad – perfect for a weekday supper.
If you have any leftovers they would be great in a lunchbox for the next day.
This meal is low calorie and provides 364 kcal, 28.4g protein, 0.4g carbohydrate (of which 0.4g sugars), 11.2g fat (of which 4.6g saturates), 4.3g fibre and 1.1g salt per portion.
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
Preheat the grill to a hot setting.
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.
Grill the tortillas for about 5 minutes, or until they are crispy. Set aside to cool.
Meanwhile, make the dressing by combining all the ingredients in a small bowl.
Thinly slice the beef and arrange it on the spinach leaves. Spoon over the dressing and serve with the warm tortilla wedges.
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