Beef Steak With Lentil & Capsicum Salad
Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 3teaspoons honey
- 1/2 lemon, juiced
- 2tablespoons Woolworths extra virgin olive oil
- 1teaspoons dried oregano
- 500grams beef rump steak, fat trimmed
- 2 tomatoes, roughly chopped
- 1 red capsicum, halved, deseeded, roughly chopped
- 1 yellow capsicum, halved, deseeded, roughly chopped
- 1 Lebanese cucumber, halved, thickly sliced
- 420grams no-added-salt lentils, rinsed, drained
- 60grams baby rocket leaves
- 4 slices wholegrain sourdough bread
Description
A juicy steak and gourmet salad don't have to cost the earth. Try this budget-friendly steak and lentil salad recipe for a scrumptious weeknight dinner.
Method
Step 1 of 3
Combine honey, lemon juice, oil and oregano in a small jug. Place beef on a plate and drizzle with
2 tbs honey mixture. Turn to coat. Season with pepper.
Step 2 of 3
Heat a large frying pan over medium-high heat. Cook beef for 4 minutes on each side for medium
or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 2 minutes. Thinly slice.
Step 3 of 3
Meanwhile, place tomato, capsicums, cucumber, lentils, rocket and remaining honey mixture in
a large bowl. Season with pepper and toss to combine. Serve beef with salad and sourdough.
Categories
- Australian
- Quick & easy dinner
- Oct 2021
- Capsicum
- Red cabbage
- Lunch
- Dinner
- Steak
- Weeknight dinner
- Beef
- Summer
- Lentil
- Fresh Ideas
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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