Beef & Lentil Salad

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Make with leftover cooked roast beef or steak, or season 1 lb (500 g) of Beef Grilling steak and grill for this meal. Add a portion of whole grain like cooked brown rice or whole grain couscous for Canada’s Food Guide healthy plate proportions of veggies, protein and whole grain.

Beef & Lentil Salad
 
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Ingredients
  • Leftover cooked roast beef or beef Grilling Steak (e.g. Strip Loin or Top Sirloin), 1 inch thick
  • SALAD
  • ½ cup minced red onion
  • ¼ cup EACH olive oil and baby arugula leaves or torn fresh basil leaves
  • 2 cloves garlic, minced fresh or roasted mashed
  • 2 tbsp red wine vinegar
  • ½ tsp EACH salt and dried oregano
  • 2 to 3 cups assorted grilled vegetables (e.g. zucchini, sweet red
  • pepper, asparagus, etc.), cut into chunks
  • 2 plum tomatoes, seeded and chopped
  • 1 can (540 mL) lentils, drained and rinsed
  • 1 jar (170 mL) marinated artichoke hearts, drained and coarsely chopped
Instructions
  1. Carve leftover cooked beef in thin slices across the grain; set aside.
  2. Whisk together oil, red onion, garlic, vinegar, basil, salt and oregano in large salad bowl. Add grilled vegetables, tomatoes, lentils and artichoke hearts. Gently toss together and season to taste.
  3. Serve with beef and a cooked whole grain like brown rice or whole grain couscous.
  4. NOTE: To prepare using a freshly grilled steak instead of leftover cooked beef, season 1 lb (500 g) of 1-inch thick Grilling Steak (e.g. strip loin) all over with 1 tsp EACH Italian seasoning, coarsely ground pepper and salt and ⅛ tsp garlic powder. Grill over medium-high heat for 4 to 7 minutes, turning at least twice, for medium doneness (160F/71C). Let stand for 5 minutes. Carve steak into thin slices; serve with lentil mixture.

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