Beef Steak & Lentil Salad
DIETITIAN TIP: The beef in this salad will boost the iron
absorbed from the lentils by up to 150%.
1 tsp
⁄ 8 tsp
1 lb (500 g)
1
SALAD
1
⁄ 2 cup
1
⁄ 4 cup
2
2 tbsp
1
⁄ 2 tsp
2 cups
EACH Italian seasoning, coarsely
ground pepper and salt
garlic powder
Beef Grilling Steak (e.g. Strip Loin or
Top Sirloin), 1 inch thick
minced red onion
EACH olive oil and chopped fresh basil
cloves garlic, minced
red wine vinegar
EACH salt and dried oregano leaves
assorted grilled vegetables
(e.g. zucchini, sweet red
pepper, asparagus, etc.), cut into chunks
2
plum tomatoes, seeded and chopped
1 can (540 mL) lentils, drained and rinsed
1 jar (170 mL) marinated artichoke hearts, drained
and coarsely chopped
1. Combine pepper, Italian seasoning and garlic powder in
small bowl. Rub mixture over steak; let stand for 15 minutes.
2. Meanwhile, whisk together oil, red onion, garlic, vinegar,
basil, salt and oregano in large salad bowl. Add grilled
vegetables, tomatoes, lentils and artichoke hearts. Gently
toss together and season to taste.
3. Grill steak over medium-high heat for 4 to 7 minutes per
side for medium doneness (160ºF/71ºC). Let stand for 5
minutes. Cut steak into thin slices; serve with lentil mixture.
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