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Smoky chilli beef with warm lentil and silverbeet salad
Smoky chilli beef with warm lentil and silverbeet salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate your weeknight dinner with zesty spice-rubbed steak served on a bed of flavorful lentil salad.
Ingredients:
  • 16.00 gm brown sugar
  • 10.00 gm smoked paprika
  • 1/4 tsp cayenne pepper
  • 2 tsp onion powder
  • 2.50 gm ground cumin
  • 700g piece beef rump steak
  • 80g feta, crumbled
  • 1 bunch silverbeet
  • 400g can brown lentils, drained, rinsed
  • 56.88 gm extra virgin olive oil
  • 65.63 gm lemon juice
  • 250g cherry tomatoes, quartered
  • 1 small red onion, thinly sliced
Instructions:
  • For a delectable Warm Lentil and Silverbeet Salad: Separate and discard silverbeet stalks. Finely slice leaves. In a saucepan over medium heat, mix lentils with oil and lemon juice, cook for 5 minutes until warmed. In a large bowl, mix silverbeet, tomato, and onion. Add the lentil mix. Season with salt and pepper. Mix well and enjoy!
  • In a mixing bowl, blend sugar, paprika, cayenne pepper, onion powder, and cumin. Add salt to season. Massage the mixture onto both sides of the steak.
  • Preheat a barbecue plate or chargrill pan over medium-high heat. Grill the steak for 6 to 8 minutes on each side for medium doneness or until cooked to your preference. Place the steak on a plate, loosely cover with foil, and let it rest for 5 minutes. Slice the steak thickly and serve it on a bed of salad, topped with crumbled feta cheese.

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