char-grilled chili beef salad recipe paleo diet soy free coriander

Recipe: char-grilled chili beef salad

I love the combination of lime and chili – it gives this salad a bit of a kick. The dressing will last in a jar for a day or so in the fridge, so shake it well and add it to the salad at the last minute. I used Lebanese cucumber, but continental would work just as well.

Recipe: char-grilled chili beef salad
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
  • 500g beef (I used rump steak)
  • Juice of 1 lime
  • Juice of 1 lemon
  • 400g sliced cucumber
  • 4 fresh chillies, thinly sliced (seeds removed)
  • 4 spring onions, thinly sliced
  • 4 green onions, thinly sliced
  • 250g grape tomatoes
  • 1 cup fresh mint leaves
  • 1 cup fresh coriander (cilantro ) leaves
  • Dash coconut aminos
  • I clove garlic, minced
  1. In a bowl, coat the beef in half of the lemon and lime juice, and allow to marinate overnight in the fridge.
  2. Drain the beef, and throw away the juice.
  3. Barbeque the beef until it’s cooked to your liking (or cook on the stove or under the grill).
  4. Allow the beef to rest for a few minutes, then slice thinly.
  5. In a bowl, mix the cucumber, chili, onions, tomatoes and fresh herbs. In a jar, add the remaining juice, the coconut aminos and garlic and shake thoroughly to mix.
  6. Add the beef and dressing to the salad mix and toss to ensure it is well mixed in.
  7. Serve and enjoy.


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