This spicy, super healthy warm beef salad is packed with protein and bursting with flavours. The perfect way to kick off the working week! Preparation Time 10 minutes Cooking Time 10 minutes Ingredients (serves 4) 600g beef scotch fillet steaks 2 tsp olive oil 1 x 100g pkt baby Asian greens 1 x 250g punnet cherry tomatoes, halved 1 Lebanese cucumber, halved, thinly sliced diagonally 55g (1 cup) trimmed bean sprouts 1/2 cup fresh coriander leaves 4 slices wholegrain bread, to serve Dressing 1 long fresh red chilli, deseeded, finely chopped 2 fresh coriander roots, washed, trimmed, finely chopped 2 tbs rice vinegar 2 tbs fresh lime juice 1 tbs brown sugar Method Preheat a chargrill on high. Rub both sides of beef evenly with oil and season with salt and pepper. Add the beef to the grill and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice across the grain. Meanwhile, to make the dressing, place the chilli, coriander root, vinegar, lime juice and sugar in a small bowl and stir until the sugar dissolves. Combine the Asian greens, tomato, cucumber, bean sprouts and coriander leaves in a large serving bowl. Top with beef and drizzle over the dressing. (goodtaste)