Recipe of the Week: Beef Steak & Lentil Salad

Ingredients

• 1 tsp Italian seasoning

• 1 tsp black pepper

• 1/8 tsp garlic powder

• 1 lb. beef grilling steak (e.g. strip loin or top sirloin), one-inch thick

Salad

• 1/2 cup red onion, minced

• 1/4 cup canola oil

• 1/4 cup fresh basil, chopped

• 2 cloves garlic, minced fresh or roasted mashed

• 2 tbsp red wine vinegar

• 1/2 tsp salt

• 1/2 tsp dried oregano

• 2 cups assorted grilled vegetables (e.g. zucchini, sweet red pepper, asparagus, etc.), cut in chunks

• 2 plum tomatoes, seeded and chopped

• 19-oz. can lentils, drained and rinsed well

• 6-oz. jar marinated artichoke hearts, drained and coarsely chopped

Preparation

Combine pepper, Italian seasoning and garlic powder in small bowl. Rub mixture over steak; let stand for 15 minutes. Meanwhile, whisk together oil, red onion, garlic, vinegar, basil, salt and oregano in large salad bowl. Add grilled vegetables, tomatoes, lentils and artichoke hearts. Gently toss together and season with salt and pepper to taste.

Grill steak over medium-high heat for four to seven minutes per side for medium, testing doneness by inserting a digital, instant-read thermometer sideways into steak. Let stand for five minutes. Cut steak into thin slices; serve with lentil mixture.

Preparation time: 10 minutes; total time: 40 minutes.

Makes four servings, 621 calories each.

- Canadian Food Focus