Spicy steak with lentils
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Time to make:
25 mins, prep 10 mins, cook 15 mins
$6.39 per serve
(at time of publication)
Full ingredients list:
- 250g cherry tomatoes, halved
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 x 250g rump steaks, trimmed
- 2 x 400g cans lentils, rinsed
- 200g baby rocket leaves
- 1 tablespoon balsamic vinegar, plus extra to drizzle
- 4 small wholegrain rolls, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 160°C. Place tomatoes cut side up on a baking tray and spray with oil. Roast for 10 minutes, or until wilted. Remove and set aside.
Step 2 Combine cumin and paprika. Sprinkle steaks evenly with spice mixture. Spray a large frying pan with oil and place over high heat. Cook steaks for 2–3 minutes each side (for medium), or until cooked to your liking. Remove, cover loosely with foil and rest for 2–3 minutes.
Step 3 Toss together lentils, tomatoes, rocket and balsamic in a large bowl. Cut steaks into 1cm thick slices. Drizzle extra balsamic over steak and serve with lentils and bread rolls.
Replace the lentils with cannellini beans and stir through chopped fresh oregano or basil. Swap the beef for salmon steaks.
About this recipe
First published: April 2011