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