400g/14oz beef rump steaks

4 gluten free  tortillas, cut into 8 wedges

75g/2¾oz baby spinach leaves, washed

salt and freshly ground black pepper

For the lime and cilantro dressing

15g/½ oz fresh cilantro leaves

2 tbsp lime juice

1 tbsp sunflower oil

1 red chili, finely chopped


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 gluten free 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.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Chili beef salad with cilantro
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