Beef Lentil Salad Recipes

BEEF AND LENTIL SALAD

Steps:

• MAKE DRESSINGPlace oil, vinegar, sugar, soy sauce and mustard in a small jar. Finely grate garlic into jar, place the lid on and shake well to combine. Season to taste with salt and pepper.
• COOK BEEF AND LENTILSHeat a large frying pan on medium-high. Add almonds and cook, stirring, until toasted. Remove from pan into a bowl.
• Return pan to a high heat. Heat oil in pan, then add mince and leave to sit for 30 seconds before breaking up with a wooden spoon. Cook until browned all over and a little crisp.
• Reduce heat to medium and add crumbled stock cube, cumin seeds and paprika. Cook, stirring, for 30 seconds. Drain and rinse lentils, then add to pan together with 1 tablespoon of the dressing. Cook for 1-2 minutes. Season to taste with salt and pepper, then reduce heat to low to keep warm.
• MAKE SALADHalve tomatoes and finely dice onion. Place tomatoes, onion and rocket in a large salad bowl.
• Slice haloumi into strips. Place a medium frying pan on medium heat. Add oil and fry haloumi for 1-2 minutes each side, until golden brown.
• SERVEAdd beef and lentil mixture to salad bowl. Drizzle with remaining dressing and toss to combine. Divide between individual serving plates or bowls and top with haloumi and almonds.

COLD-BEEF-AND-LENTIL SALAD

Steps:

• Place the lentils and the water in a saucepan. Bring to a boil, then lower the heat and simmer, partly covered, until the lentils are barely tender, about 20 to 25 minutes. Drain.
• In a small bowl, combine the vinegar and white pepper. Add the olive oil in a steady stream, whisking constantly until the mixture is emulsified.
• In a large serving bowl, toss together the steak, lentils, watercress, garlic, scallions, capers and sweet pickles with the dressing.

SKIRT STEAK WITH LENTIL SALAD

Steps:

• To make the lentil salad, put the water in a large saucepan. Wash the lentils in a colander and add to the saucepan. Add the carrots, bay leaf, thyme and salt. Cover and simmer 20 to 25 minutes. Do not overcook. Drain and remove the bay leaf and thyme sprigs.
• In a large mixing bowl combine the mustard, 3/4 cup of oil and the vinegar, onions, tarragon, salt and pepper. Blend well with a wire whisk. Add the lentils and stir. Serve warm, lukewarm or cool.
• To prepare the meat, sprinkle it on both sides with salt and pepper and brush with 1 tablespoon of oil.
• Heat a cast-iron skillet large enough to hold two steaks over high heat, add the steaks and brown them for 3 minutes for medium-rare. Turn and continue cooking until they are thoroughly browned, about 3 minutes more. Remove to a warm platter. Repeat the procedure for the two remaining steaks.
• Pour the fat from the skillet and reduce the heat. Add the butter, garlic and parsley. Cook briefly, stirring. Add any juices from the platter and blend well. Pour the sauce over the steaks and serve with the lentil salad immediately.

STEAK, BEETROOT, HORSERADISH & WARM LENTIL SALAD

Steps:

• Whisk together the horseradish, yogurt and honey. Season and add lemon juice to taste.
• Season the steak on all sides with a little salt and black pepper. Heat 1 tbsp oil in a non-stick frying pan. Add the steak and cook to your liking, 2-3 mins on each side for medium rare. Set aside to rest.
• Put the pan back on the heat, add the remaining oil, lightly crush in the garlic, then tip in the peas, lentils, beans and beetroot. Cook for a few mins, stirring, until the peas and beetroot are warmed through. Remove from the heat, then stir through the remaining lemon juice, dill and rocket.
• Thinly slice the steak. Divide the lentil salad between two plates, nestle in the steak and drizzle over the dressing.