Ingredients
500g beef rump steak
1 tbsp olive oil
1/2 marinated feta
from a 350g jar
2 tin lentils
400g cans, drained, rinsed
200g grape tomatoes
halved
100g chargrilled eggplant
chopped
1 cup fresh flat-leaf parsley leaves
Equipment
- 1 chargrill pan
- 1 platter
Instructions
- Heat a chargrill pan over medium-high heat. Drizzle steaks with oil and season with salt and pepper.
- Cook for 3 to 4 minutes each side for medium or until cooked to your liking.
- Transfer cooked steaks to a plate, cover with foil and stand for 5 minutes before slicing.
- Drain the feta, reserving a quarter of a cup of oil from the jar.
- Place the lentils on a platter and top with tomato, eggplant, parsley and feta.
- Drizzle with reserved oil, season and serve.
Notes
Tip
This is a great dish for barbecues and picnics. You can just throw your ingredients together and cook the steak when you get there.
Variation
You can use any cut of beef you like in this recipe, but rump steak is rather delicious.
