Beef steaks with summer lentil salad

The recipe for the most delicious beef steaks along with the summer salad with lentils! An easy and quick recipe! Try it!

Ingredient

• 3 steaks from 500-600 gr each
• salt
• thyme
• garlic

For lentils

• 250 g lentils (thick)
• 1 bay leaf
• 2 sk. garlic
• 20 cherry tomatoes
• 1 cucumber
• 10 mint leaves
• 1/2 fennel
• 1 bunch of rocket
• Colorful peppers (optional)
• 3 tbsp parsley
• 1 grated carrot
• 2-3 cr. fresh
• 200 g feta cheese

For the lemon oil

• 1 tbsp mustard
• 1 tbsp honey
• 1 tbsp lemon juice
• olive oil

Execution

1. Boil the lentils in plenty of salted water with the bay leaf and garlic.
2. When they are ready (be careful we do not want them to melt, they must hold) strain them and cool them well.
3. Cut the cherry tomatoes, the cucumber, the peppers, the fennel and the
   put in a bowl.
4. Grate the carrot, finely chop the spring onion, the slices into small squares, the parsley and the mint and add them all to the bowl.
5. Stir and add the lentils.
6. Put in the fridge.

For the lemon oil

1. Mix all the ingredients except the olive oil in the multi well and then slowly add the olive oil until it sets.
2. Put the lemon oil in the lentils and stir.

For steaks

1. We ask our butcher for steaks of 500-600 grams.
2. Take them out of the fridge before baking them for at least 1 hour so that they come on
   room temperature and do not freeze when in contact with fire.
3. Cut in 1-2 places with the knife around the eye of the steak so that it does not turn us on the grill and stays flat.
4. Heat the skillet to burn well and grease the lines in our pan with a paper.
5. Salt the steak and cook for 3 minutes on each side.
6. The meat does not want to be cooked many times because it hardens.
7. If you want it more cooked, put it in the oven at 220 and bake for a little longer.