Black Pepper Beef With Toasted Quinoa, Lentil Salad, Piquant Salsa Verde Dressing

60 faves
More from this source
What Katie Ate
Nutrition per serving    (USDA % daily values)
CAL
1026
FAT
178%
CHOL
38%
SOD
26%

Comments

Add a comment

Ingredients for 4 servings

1 teaspoon lemon pepper

½ teaspoon mustard powder

1 tablespoon ground black pepper

Good pinch sea salt flakes, crushed

4 garlic cloves, peeled and very finely minced using a microplane

1” cube fresh ginger, peeled and very finely minced using a microplane

400 g fillet or sirloin steak

1 cup puy/French lentils

1 cup quinoa

1 x 400g tin kidney beans, rinsed and drained

Handful baby radish, finely sliced on a mandolin

1 cup smoked almonds, roughly chopped

1/3 cup light olive oil

¼ cup white wine vinegar

Large handful fresh basil leaves

Handful flat leaf parsley

2 white anchovy fillets

Juice and zest 1 lemon

Freshly ground black pepper

Extra Virgin olive oil (EVOO)

Baby radish sprouts

You might also like

Roasted Beef Tenderloin With Roasted Tomato Salsa
Wolfgang Puck
Korean Barbecued Beef
Williams-Sonoma
All-American Cheeseburger Recipe
Food Republic
Grilled Skirt Steaks With Barbecued Bread Salad
Food Republic
Japchae (Korean Cellophane Noodles With Vegetab...
You Fed A Baby Chili?
Bacon-Wrapped BLT Beef Burgers
Donal Skehan
Ginger Flank Steak
Fine Cooking
Green Chile Cheese Steak Sandwich
Homesick Texan
Dinner Tonight: Korean Barbecue Beef Bulgogi
Serious Eats
Cuban-Style Skirt Steak With Classic Sour Orang...
Food52