Beef Steak With Lentil & Capsicum Salad

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.

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