Spice rubbed steak, broccoli, radish and lentil salad
1 tsp, (sweet)
Dried chilli flakes
Lean beef rump steak
400 g, (Buy 500g), fat trimmed
300 g, cut into florets
Lentils, canned, rinsed, drained
1 can(s), (Buy 1x400g can)
6 individual, thinly sliced
2 individual, thinly sliced
100 g, leaves
1 x 3 second spray(s)
- Combine oregano, paprika and chilli in a bowl. Sprinkle both sides of steak with spice mixture. Set aside for 5 minutes to marinate.
- Preheat a chargrill or barbecue on medium–high. Lightly spray the steak with oil and chargrill for 2–3 minutes each side, or until cooked to your liking. Transfer to a plate and cover to keep warm. Set the steak aside for 5 minutes to rest before thickly slicing.
- Meanwhile, steam the broccoli over a saucepan of boiling water for 2–3 minutes or until just tender. Drain. Transfer to a large bowl with the lentils, radish, celery and rocket. Drizzle with the vinegar and oil. Season with salt and pepper and gently toss to coat.