Canadian beef and green lentils combine to make this salad hearty and immensely satisfying. Serve with crusty rolls or Bannock bread for a complete meal.
1 tsp (5 ml) Italian seasoning
1 tsp (5 ml) black pepper
1/8 tsp (0.6 ml) garlic powder
1 lb (500 g) beef grilling steak (striploin or top sirloin), 1 inch (2 ½ cm) thick
¼ cup (60 ml) olive oil
½ cup (125 ml) minced red onion
2 cloves garlic, minced
2 tbsp (30 ml) red wine vinegar
¼ cup (60 ml) chopped fresh basil
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) dried oregano
2 cups (500 ml) assorted grilled vegetables (zucchini, sweet red pepper, asparagus, etc.), cut into chunks
2 plum tomatoes, seeded and chopped
1 can (540 ml) lentils, drained and rinsed well
1 jar (170 ml) marinated artichoke hearts, drained and coarsely chopped
1. Combine Italian seasoning, pepper and garlic powder in a small bowl. Rub mixture over steak. Let stand for 15 minutes.
2. Meanwhile, whisk together oil, red onion, garlic, vinegar, basil, salt and oregano in large salad bowl. Add grilled vegetables, tomatoes, lentils and artichoke hearts. Gently toss together and season with salt and pepper to taste.
3. Grill steak over medium-high heat for 4 to 7 minutes per side for medium, testing doneness by inserting a digital instant-read thermometer sideways into steak.
4. Let stand for 5 minutes. Cut steak into thin slices; serve over lentil mixture.
Searing the steaks for 2 to 3 minutes on high before grilling gives it a dark and crusty texture that adds extra colour and texture to this salad.