This sirloin steak and beetroot salad recipe is simple, nutritious and healthy: perfect for throwing together as a last minute midweek meal.
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Ingredients
- 1 (about 175g) sirloin steak
- Drizzle of olive oil
- 250g pack Merchant Gourmet ready-to-eat Puy lentils
- 50g baby spinach
- 150g ready-cooked beetroot, sliced
- 290g jar roasted peppers, drained (we like Sacla Char-grilled Peppers Antipasto)
- Bunch of fresh mint, leaves picked
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Method
- Rub the steak with a drizzle of olive oil and season well. Heat a frying pan over a high heat and, when really hot, sear the steak for 2 minutes on each side for medium rare (cook for a little longer if you prefer your meat less rare). Set aside to rest.
- Reduce the heat to low, then stir through the lentils, spinach, sliced beetroot and peppers until the spinach is just beginning to wilt and the lentils are warmed through.
- Transfer to a bowl, mix in most of the mint, then season and divide between 2 plates. Slice the steak, put on top of the lentil salad, then sprinkle with the rest of the mint leaves to serve.
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