Beef rice salad
lean beef sirloin steak
500 g, (Buy 550g), fat trimmed
cooked brown rice
2 cup(s), (340g)
lentils, canned, rinsed, drained
1 can(s), (1x400g can)
Artichoke hearts, canned, rinsed, drained
4 whole, cut into wedges
sun-dried tomatoes in oil
¼ serve(s), drained, sliced (35g)
200 g, bottled, drained, chopped (8 slices)
½ medium, finely chopped
½ cup(s), torn
- Heat a barbecue or large non-stick frying pan over high heat. Rub beef with oil then sprinkle with cumin. Cook for 3-4 minutes each side for medium or to your liking. Place on a plate, loosely cover with foil. Leave to rest for 5 mins. Thickly slice.
- In a large bowl, combine rice, lentils, artichokes, tomato, eggplant, onion, basil and beef. Drizzle with balsamic vinegar and serve.