Aussie Grassfed Strip Loin Steak and Lentil Salad
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One of my favorite dishes to make in the fall is lentil soup with roasted garlic and seared steak. The lentils and steak pair so gorgeously together that this recipe is something I have a hankering for year-round.
Since it’s July and on the warmer side, I figured, why not make a summery lentil salad instead, but with the same delicious ingredients? Especially with Aussie Grassfed strip loin steak, which is humanely raised by generational Aussie ranchers and is oh-so tasty!
This salad is wonderfully refreshing for summer, it’s packed with the kind of nutrition that you know I crave. From the lentils, vegetables, and herbs (from my garden!) which offer an array of vitamins, minerals, protein, and fiber, to the lean Aussie Grassfed strip loin steak, you immediately understand the idea that when you eat better, you feel better.
You can sear the steaks on the stovetop like I did here, or you can grill them poolside if you like – whatever works best for your summer routine! The reason I love Aussie Grassfed beef is because the cattle are 100% grass-fed and finished. They’re free to graze on Australia’s open, natural grasslands, delivering a consistent delicious eating quality, which is so important when you enjoy cooking great food. You can find out more by visiting the You can sear the steaks on the stovetop like I did here, or you can grill them poolside if you like – whatever works best for your summer routine! The reason I love Aussie Grassfed beef is because the cattle are 100% grass-fed and finished. They’re free to graze on Australia’s open, natural grasslands, delivering a consistent delicious eating quality, which is so important when you enjoy cooking great food. You can find out more by visiting the True Aussie beef and lamb website.
Now it’s your time to get cooking because this Aussie Grassfed steak and lentil salad is bound to satisfy all of your cravings for tasty, nutritious food.
Aussie Grassfed Strip Loin Steak and Lentil Salad
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Time: 45 Minutes plus extra time for marinating
Serves 4
Ingredients
6 cloves garlic, finely chopped, divided
4 tbsp parsley, roughly chopped, divided
Extra-virgin olive oil
2 tablespoons sherry vinegar
1 tbsp dried oregano
1 tsp crushed red pepper flakes
Kosher salt and freshly ground pepper
1 lb Aussie Grassfed strip loin steaks, trimmed of excess fat
1 cup French green lentils, washed
½ cup carrots, finely diced
2 tsp fresh thyme leaves, chopped
2 bay leaves
2 tablespoons butter
2 tsp Dijon-style mustard
2 tbsp sherry vinegar
1 tsp honey
1 small red onion, finely chopped
2 tbsp fresh tarragon leaves, chopped
¼ cup feta
1 cup baby arugula
Directions
In a food processor, combine half the garlic, 2 tbsp parsley, 1/3 cup olive oil, sherry vinegar, honey, oregano, and crushed red pepper flakes. Pulse marinade until smooth. Season to taste with salt and pepper.
Place the Aussie Grassfed strip loin steaks in a resealable plastic bag. Pour over the marinade and make sure it’s evenly distributed. Transfer steaks to the fridge and marinate for two hours.
To a large saucepan or Dutch oven, add lentils, 6 cups water, carrots, thyme, bay leaves, and salt to taste. Bring to a boil and reduce heat to a simmer. Cook, covered, for 20 to 25 minutes, until al dente. Pluck out the bay leaves and drain the lentils.
Meanwhile, once the Aussie Grassfed steaks have finished marinating, blot them dry with a paper towel. Sprinkle steaks on both sides with kosher salt and freshly ground black pepper.
Heat 1 tbsp olive oil in a large skillet or Dutch over high heat. Add the Aussie Grassfed steaks and sear for 3-4 minutes on each side, until browned the internal temperature reaches 125 degrees F. Transfer steaks to a platter and allow steaks to rest for 10 minutes.
To the same skillet, heat butter, 2 tbsp chopped parsley, and remaining garlic over medium heat and sauté until the garlic has softened, about 2 minutes. Pour any leftover juices into the sauce from the steak platter. Transfer the pan sauce to a small bowl.
In a large mixing bowl combine the mustard with 1/3 cup olive oil, sherry vinegar, red onion, tarragon, salt and pepper to taste. Add lentils and feta to the mixing bowl stir to combine. Fold in the arugula.
Carve the Aussie Grassfed steaks by cutting them against the grain into ¼-thick slices.
To serve, arrange the Aussie Grassfed steak slices on plates over the lentils. Pour the pan sauce over the steak slices. Garnish with additional feta if desired and serve with lemon wedges on the side.
If you loved this recipe, you will also love my recipes for: Thai-Style Aussie Grassfed Beef Strip Steak with Slow-Cooked Green Beans & Tomato Chutney, Flank Steak with Roasted Vegetables in a Red Wine Reduction Sauce, and Beef Stir-Fry with Shiitake Mushrooms and Snow Peas!
