Barbecued beef with lentil salad
lean beef fillet
500 g, (buy 600g), fat trimmed
lentils, canned, rinsed, drained
1 can(s), (1 x 400g can)
½ small, thinly sliced
semi dried tomatoes, not in oil
80 g, chopped
baby spinach leaves
2 cup(s), (40g)
fresh flat-leaf parsley
⅓ cup(s), leaves
1 x 3 second spray(s)
- Preheat a barbecue or chargrill pan over high heat. Lightly spray beef with oil and season with salt and freshly ground black pepper. Cook for 2–3 minutes each side or until browned, then reduce heat to medium and cook for a further 6–8 minutes for medium or until cooked to your liking. Transfer meat to plate, cover with foil and rest for 10 minutes before thinly slicing.
- Place lentils, red onion, tomatoes, spinach and parsley in a medium bowl, mixing well to combine. Drizzle with olive oil and balsamic glaze, tossing gently to combine. Serve barbecued beef with lentil salad.