•  4 x 200g beef fillets, trimmed
•  1 tablespoon olive oil
•  ¼ teaspoon chilli flakes
•  sea salt and cracked black pepper
•  200g snow peas (mange tout), trimmed and blanched
•  2 bunches baby carrots, peeled and blanced
•  70g baby spinach leaves

coriander pesto

•  3 green onions (scallions), thinly sliced
•  2 cups coriander (cilantro) leaves
•  2 cloves garlic, crushed
•  ¼ cup (40g) pine nuts
•  1 long green chilli, seeds removed and chopped
•  1 teaspoon lemon juice
•  ¼ cup (60ml) olive oil
•  sea salt and cracked black pepper 

  To make the coriander pesto, process the coriander, garlic, pine nuts, chilli, lemon juice, oil, salt and pepper in the a food processor for 2−3 minutes or until smooth. Set aside.

   Brush the beef with the oil and sprinkle with the chilli flakes, salt and pepper. Preheat a large non-stick frying pan over high heat. Add the beef and cook for 4−5 minutes each side or until cooked to your liking. Slice the beef into thin strips, place in a large bowl with the snow peas, carrots, spinach and green onions and toss to combine. Divide the salad between four plates and drizzle with the coriander pesto to serve. Serves 4.