Beef and Lentil Salad
Beef and Lentil Salad
Seared strips of seasoned beef steak and plump, savory lentils fall for one another, creating a delightful dance of textures. Dressed in a zesty vinaigrette, with the bright burst of fresh tomatoes and herbs, it’s fresh, bold, and entirely irresistible. It’s also good tucked into a pita or tortilla as a wrap for lunches.
Ingredients
Directions
Combine pepper, Italian seasoning and garlic powder in small bowl. Rub mixture over steak; let stand for 15 minutes.
Meanwhile, whisk together oil, red onion, garlic, vinegar, basil, salt, oregano and pepper in large salad bowl. Add grilled vegetables, tomatoes, beans or lentils and artichoke hearts. Gently toss together and season to taste if necessary.
Grill steak over medium-high heat for 10 to 12 minutes, turning at least twice, for medium-rare doneness 145°F (63°C). Let stand for 5 minutes. Carve into thin slices and serve with lentil mixture.
