Beef Steak & Lentil Salad


Beef Steak & Lentil Salad
  • 1 tsp EACH Italian seasoning, coarsely ground pepper and salt
  • ⅛ tsp garlic powder
  • 1 lb (500 g) Beef Grilling Steak (e.g. Strip Loin or Top Sirloin), 1 inch thick
  • ½ cup minced red onion
  • ¼ cup EACH olive oil and chopped fresh basil
  • 2 cloves garlic, minced fresh or roasted mashed
  • 2 tbsp red wine vinegar
  • ½ tsp EACH salt and dried oregano
  • 2 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
  1. Combine pepper, Italian seasoning and garlic powder in small bowl. Rub mixture over steak; let stand for 15 minutes.
  2. Meanwhile, 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. Grill steak over medium-high heat for 4 to 7 minutes per side for medium doneness (160ºF/71ºC). Let stand for 5 minutes. Cut steak into thin slices; serve with lentil mixture.


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