Smoky chilli beef with warm lentil and silverbeet salad

Cooking Salads Smoky chilli beef with warm lentil and silverbeet salad

Twist up your midweek menu with this spice-rubbed steak and lentil salad.

Lables: Low carb Lower gi Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Make Warm lentil and silverbeet salad: Remove and discard stalks from silverbeet. Finely shred leaves. Place lentils, oil and lemon juice in a small saucepan over medium heat. Cook for 5 minutes until lentils are heated through. Combine silverbeet, tomato and onion in a large bowl. Add lentil mixture. Season with salt and pepper. Toss to combine.
  2. Combine sugar, paprika, cayenne pepper, onion powder and cumin in a bowl. Season with salt. Rub mixture over both sides of the steak.
  3. Heat a barbecue plate or chargrill pan on medium-high heat. Cook steak for 6 to 8 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes. Cut into thick slices. Serve steak on salad, sprinkled with fetta.

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1 tbsp brown sugar
1 tbsp smoked paprika
1/4 tsp cayenne pepper
2 tsp onion powder
1 tsp ground cumin
700g piece beef rump steak
80g feta, crumbled
1 bunch silverbeet
400g can brown lentils, drained, rinsed
1/4 cup extra virgin olive oil
1/4 cup lemon juice
250g cherry tomatoes, quartered
1 small red onion, thinly sliced

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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