Steak, lentil and beetroot salad
This Steak, lentil and beetroot salad is ideal on busy days – it’s ready within 15 minutes if precooked or leftover vegetables are used. It’s low-carb, dairy and gluten-free too and very filling. Perfect for people on various diets. I slightly overcooked my steak because my friend wanted it well-done.
Ingredients
Method
- Drain the lentils. Slice the grilled peppers into strips, cut the beetroot into wedges. Rinse and drain the spinach.
- Rub the meat on both sides with oil and season with salt.
- Heat a frying pan. When it is hot, almost smoking, fry the steak on both sides for 1 to 5 minutes, turning it several times (once every minute).
- When it’s done to your liking, transfer the steak to a plate and rest for 5 minutes under cover.
- In the frying pan heat through the lentils, then add the beetroot, pepper slices and the spinach.
- When the spinach leaves have wilted, season with salt and pepper, then urn off the heat.
- Divide the mixture between two plates.
- Slice the steak and place them on top the lentil salad.
- Scatter some mint leaves over the dish and serve.