Steak with lentil and pumpkin salad


Steak with lentil and pumpkin salad

You can't beat this delicious steak salad bursting withflavour and goodness!
Servings 1


  • 1 beef steak
  • 2 cups pumpkin-diced and roasted in olive oil
  • 1 small red onion-thinly sliced
  • 1 tbsp  red wine vinegar
  • 1 tsp sea salt
  • 2 cans lentils
  • 3 tbsp olive oil
  • 1 clove garlic-crushed
  • 2 tbsp chives-chopped
  • 2 tbsp parsley-chopped
  • 1 large bowl of mixed salad greens
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 pinches salt
  • ½ cup walnuts-lightly toasted
  • cup cranberries
  • 80 g mild blue cheese-broken into small chunks


  • Bring the beef steak to room temperature and pre-heat the BBQ.
  • Season diced pumpkin with a little olive oil, salt and pepper and roast until soft.
  • Place sliced onion in a bowl with the red wine vinegar and sea salt. Leave for a few minutes until onion softens a little.
  • Drain and rinse the lentils, then add the onion (and vinegar) and the olive oil, garlic and a good grind of black pepper.
  • Gently fold through the parsley, chives and roasted pumpkin. Adjust the seasoning if required.
  • Dry the steak with a paper towel, season with a little oil and plenty of salt and cook on a hot BBQ.
  • While the steak is resting, toss the salad greens in a little olive oil and balsamic and season with a tiny bit of salt.
  • Assemble the salad by laying the greens on a large platter,sprinkling the lentil mixture on top (and giving it a bit of a toss),sprinkling with walnuts, blue cheese and cranberries.
  • Thinly slice the steak across the grain and serve on top of the salad.

Get your ingredients now:

Australian Beef

Minute Steak (Per Kg)


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