Griddled Beef with Htipiti Spread & Lentil Salad

Method

1. 1. For the spread, slice open the roast red peppers and discard any seeds and membrane.
2. 2. Place the red peppers, olive oil, garlic, red wine vinegar and dried oregano, chilli flakes in a mini food processor and blitz in short bursts until the red peppers are just broken down, transfer to a small mixing bowl and mix through the feta cheese. Season to taste and add more olive oil if needed.
3. 3. In a bowl whisk together the olive oil, balsamic vinegar, dried oregano and season generously with sea salt and ground black pepper. Add the steak and turn to coat completely.
4. 4. Heat a large griddle pan over a high heat.
5. 5. Place the steak in the centre of the hot griddle and cook for six minutes either side for medium-rare depending on the thickness of the steak.
   
   
6. 6. When the steak is cooked allow to rest for five minutes covered before slicing into generous slices.
7. 7. In a bowl, mix together the lentils, red onion. Chop half the parsley and add to the bowl, drizzle with olive oil and season generously with sea salt and ground black pepper.
8. 8. Toss to combine and arrange on serving platters with steak slices, htipiti sauce and sprinkle the remaining parsley over the top.

• Summer
• Light Meals & Salads
• Main Meals
• beef

Ingredients

• US
• METRIC

You'll Need