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Beef Steak & Lentil Salad


It’s easy to transform a simple parent meal into a nutritious meal for baby.



1 tsp EACH Italian seasoning, and black pepper

1/8 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 well

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 with salt and pepper to taste.

3. Grill steak over medium-high heat for 4 to 7 minutes per side for medium, testing doneness by inserting a digital instant read thermometer sideways into steak. Let stand for 5 minutes. Cut steak into thin slices; serve with lentil mixture.


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