We love the contrast of spicy beef with sweet juicy grapes you get in this salad. If grapes aren’t in season, try olives or even fresh pomegranate seeds in their place.
2 tbsp pomegranate syrup
3 tbsp extra virgin olive oil
2 tbsp lemon juice
2 tsp sumac
1/2 tsp ground coriander
1/2 tsp ground cumin
Pinch of ground allspice
2 garlic cloves, crushed
Salt and freshly ground black pepper
2 x 250 g porterhouse steaks
100 g small green lentils
200 g sultana grapes, halved and seeds removed
1/2 red onion, thinly sliced
1/2 bunch flat leaf parsley, coarsely chopped
2 tbsp lemon juice
1 garlic clove, crushed
60 ml (1/4 cup) olive oil
1 pomegranate, seeds removed
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Mix pomegranate, oil, lemon juice, spices, garlic, salt and pepper together. Rub over beef, refrigerate, and marinate for 4 hours
Place lentils in saucepan, cover with water and bring to the boil. Reduce to a simmer and cook until lentils are tender, approx 20–30 minutes. Drain and set aside.
Prepare salad by mixing grape halves, onion, parsley and lentils together. Make dressing by mixing lemon juice, garlic and oil together. Season dressing with salt and pepper.
Drain excess marinade off beef. Cook for 3–4 minutes on each side on a hot barbecue grill or in a heavy based frypan over a medium-high heat. Allow to rest for 5 minutes.
Cut warm beef into slices, add to salad. Add enough dressing to coat, toss to combine. Arrange on a large platter and scatter pomegranate seeds over the top.