Smoky chilli beef with warm lentil and silverbeet salad

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

Recipe «Smoky chilli beef with warm lentil and silverbeet salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.