Beef rump steak served with roast beetroot rounds, orange, lentils and feta. Dressed with a sweet, wholegrain mustard vinaigrette.
Serves 4 - 30 mins
- 150g puy lentils
- 4 beetroots
- 1 shallot
- 600g beef rump steaks
- 1 orange
- 2 celery sticks
- 120g baby kale or rocket
- 180g feta cheese
From your pantry:
oil, salt, pepper, honey, wholegrain mustard, red wine vinegar
This recipe is gluten-free. To make this recipe Vegetarian/Vegan use large portobello mushrooms instead of beef steaks and substitute feta cheese for nut feta cheese.
Set oven to 220ºC. Place lentils in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender but still firm. Drain and rinse.
Scrub and slice beetroots into rounds. Toss on lined oven tray with 1 tbsp oil, salt and pepper. Roast for 20 minutes, or until tender.
Peel and slice shallot. Combine in a bowl with 2 tbsp vinegar, 1 tbsp honey and pinch of salt. Set aside.
Heat a frypan over high heat. Rub steaks with orange zest and 1 tbsp oil,. Season with salt and pepper. Cook for 3-4 minutes on each side, or until cooked to your liking.
Use your hands to squeeze vinegar from shallot. Whisk reserved vinegar with 2 tbsp olive oil and 1 tbsp mustard to make the dressing. Peel and slice orange, slice celery. Toss with lentils, beetroot, shallot, kale and half the dressing.
Divide salad between plates, crumble over feta. Slice beef and place on top. Drizzle with remaining mustard dressing to serve.