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Meals In Minutes!

Change the way you cook dinner with my new cookbook Meals In Minutes!
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summer

Griddled Beef with Htipiti Spread & Lentil Salad

Impressive main for any dinner party.

45 4
Griddled Beef with Htipiti Spread & Lentil Salad | DonalSkehan.com, Impressive main for any dinner party.

summer

Griddled Beef with Htipiti Spread & Lentil Salad

Impressive main for any dinner party.

Thursday, August 24, 2017
US / METRIC

2 tbsp olive oil

1 tbsp balsamic vinegar

450g piece striploin steak

1 tsp dried oregano

250g puy lentils, cooked & cooled

1 red onion, finely sliced

A good handful of flat leaf parsley, finely chopped

For the htipiti spread:

5 roasted red peppers from a jar

5 tbsp extra virgin olive oil

1 garlic clove, finely grated

2 tbsp red wine vinegar

1 tsp dried oregano

1 tsp dried red chilli flakes

250g feta cheese, crumbled into small pieces

2 tbsp olive oil

1 tbsp balsamic vinegar

15 oz piece striploin steak

1 tsp dried oregano

8 oz puy lentils, cooked & cooled

1 red onion, finely sliced

A good handful of flat leaf parsley, finely chopped

For the htipiti spread:

5 roasted red peppers from a jar

5 tbsp extra virgin olive oil

1 garlic clove, finely grated

2 tbsp red wine vinegar

1 tsp dried oregano

1 tsp dried red chilli flakes

8 oz feta cheese, crumbled into small pieces

Mini food processor

Small mixing bowl

Medium mixing bowl

Griddle pan

 

45mins
Serves 4

The htipiti spread will keep covered in the fridge for 3 days and makes any leftovers make a wonderful addition to sandwiches.

For the spread, slice open the roast red peppers and discard any seeds and membrane.
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.
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.
Heat a large griddle pan over a high heat.
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.

When the steak is cooked allow to rest for five minutes covered before slicing into generous slices.
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.
Toss to combine and arrange on serving platters with steak slices, htipiti sauce and sprinkle the remaining parsley over the top.
45mins
Serves 4

Ingredients
US / METRIC

2 tbsp olive oil

1 tbsp balsamic vinegar

450g piece striploin steak

1 tsp dried oregano

250g puy lentils, cooked & cooled

1 red onion, finely sliced

A good handful of flat leaf parsley, finely chopped

For the htipiti spread:

5 roasted red peppers from a jar

5 tbsp extra virgin olive oil

1 garlic clove, finely grated

2 tbsp red wine vinegar

1 tsp dried oregano

1 tsp dried red chilli flakes

250g feta cheese, crumbled into small pieces

2 tbsp olive oil

1 tbsp balsamic vinegar

15 oz piece striploin steak

1 tsp dried oregano

8 oz puy lentils, cooked & cooled

1 red onion, finely sliced

A good handful of flat leaf parsley, finely chopped

For the htipiti spread:

5 roasted red peppers from a jar

5 tbsp extra virgin olive oil

1 garlic clove, finely grated

2 tbsp red wine vinegar

1 tsp dried oregano

1 tsp dried red chilli flakes

8 oz feta cheese, crumbled into small pieces

You'll Need

Mini food processor

Small mixing bowl

Medium mixing bowl

Griddle pan

 

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