Twist up your midweek menu with this spice-rubbed steak and lentil salad.


  • 1 tablespoon brown sugar
  • 1 tablespoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons onion powder
  • 1 teaspoon ground cumin
  • 700g piece beef rump steak
  • 80g feta, crumbled
  • 1 bunch silverbeet
  • 400g can brown lentils, drained, rinsed
  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 250g cherry tomatoes, quartered
  • 1 small red onion, thinly sliced


  1. Make Warm lentil and silverbeet salad: Remove and discard stalks from silverbeet. Finely shred leaves. Place lentils, oil and lemon juice in a small saucepan over medium heat. Cook for 5 minutes until lentils are heated through. Combine silverbeet, tomato and onion in a large bowl. Add lentil mixture. Season with salt and pepper. Toss to combine.
  2. Combine sugar, paprika, cayenne pepper, onion powder and cumin in a bowl. Season with salt. Rub mixture over both sides of the steak.
  3. Heat a barbecue plate or chargrill pan on medium-high heat. Cook steak for 6 to 8 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes. Cut into thick slices. Serve steak on salad, sprinkled with fetta.