Spice-rubbed steak with green lentil salad
1
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This is so quick to make and perfect for a chilled-out al fresco dinner. Plus, any leftovers will keep well for lunch the next day
Ingredients
Beef rump steak, lean, raw
400 g
Pepper & garlic steak seasoning
6 g
Calorie controlled cooking spray
4 spray(s)
Broccoli, raw
300 g
Green or Brown Lentils, cooked
1 can(s), large, drained
Radish
6 medium, thinly sliced
Celery, Raw
2 stick(s), thinly sliced
Rocket
100 g
Balsamic vinegar
1 tablespoon(s)
Olive Oil
2 teaspoon(s)
Instructions
1
Sprinkle both sides of the steak with the steak seasoning. Set aside for 5 minutes to marinate.
2
Preheat a griddle pan over a medium-high heat. Lightly mist the steak with the cooking spray and chargrill for 2-3 minutes on each side, or until cooked to your liking. Transfer to a plate and cover to keep warm. Set aside for 5 minutes to rest before slicing into thick pieces.
3
Meanwhile, steam the broccoli over a pan of boiling water for 2-3 minutes, or until just tender. Drain, then transfer to a large bowl along with the lentils, radishes, celery and rocket. Drizzle with the vinegar and oil, then season with salt and ground black pepper. Gently toss together to coat. Divide between 4 plates and top with the sliced steak to serve.
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