Steak with Lentil and Pumpkin Salad

Cooking Method

  1. Bring the steak to room temperature and pre-heat the BBQ.
  2. Season diced pumpkin with a little olive oil, salt and pepper and roast until soft.
  3. Place sliced onion in a bowl with the red wine vinegar and sea salt. Leave for a few minutes until onion softens a little.
  4. Drain and rinse the lentils, then add the onion (and vinegar) and the olive oil, garlic and a good grind of black pepper.
  5. Gently fold through the parsley, chives and roasted pumpkin. Adjust the seasoning if required.
  6. Dry the steak with a paper towel, season with a little oil and plenty of salt and cook on a hot BBQ.
  7. While the steak is resting, toss the salad greens in a little olive oil and balsamic and season with a tiny bit of salt.
  8. Assemble the salad by laying the greens on a large platter, sprinkling the lentil mixture on top (and giving it a bit of a toss), sprinkling with walnuts, blue cheese and cranberries.
  9. Thinly slice the steak across the grain and serve on top of the salad