Steak, lentil & beetroot salad
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
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Background
This Steak and lentil salad is ideal on busy days - it’s ready within 15 minutes if precooked or leftover vegetables are used. It’s low-carb, dairy & 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
- 1 thick sirloin steak (about 200g)
- 250g puy lentils (canned or pre-cooked)
- 50g baby spinach
- 250g grilled pepper (jarred)
- 150g cooked beetroot
- Mint leaves
Instructions
- 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.
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Categories
- Meal Type: - Everyday - Leftovers - Lunch - Main - Quick & Easy - Salad - Supper
- Cuisines: - Italian
- Occasions: - Fathers Day
- Ingredients: - Beef - Lentils - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Carb - Nut Free - Sugar Free
- Skill Levels: - Easy
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