Wagyu Beef Steak With Pumpkin And Lentil Salad Recipe

Ingredients

• 2 Australian Wagyu Ribeye Steaks

• 2 cups-pumpkin-diced and roasted in olive oil

• 1 small red onion-thinly sliced

• 1 Tbsp red wine vinegar

• 1 tsp sea salt

• 2 cans lentils

• 3 Tbsp olive oil

• 1 clove garlic-crushed

• 2 Tbsp chives-chopped

• 2 Tbsp parsley-chopped

• 1 large bowl of mixed salad greens

• 1 Tbsp olive oil

• 1 Tbsp balsamic vinegar

• 2 pinches salt

• 1/2 cup walnuts-lightly toasted

• 1/3 cup cranberries

• 80g mild blue cheese-broken into small chunks

Instructions

1. Bring the steak to room temperature and pre-heat the BBQ.
2. Season diced pumpkin with a little olive oil, salt & pepper & roast until soft.
3. Place sliced onion in a bowl with the red wine vinegar & sea salt.
4. Drain & rinse the lentils, then add the onion (and vinegar) & the olive oil, garlic & plenty of black pepper.
5. Gently fold through the parsley, chives & roasted pumpkin.
6. Dry the steak, season with a little oil & plenty of salt & cook on a hot BBQ to your liking.
7. While the steak is resting, toss the salad greens in a little olive oil & balsamic & 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, sprinkling with walnuts, blue cheese & cranberries.
9. Thinly slice the steak across the grain & serve on top of the salad
10. If required you can prepare the salad in advance and store in fridge.