Steak with lentils, beetroot and pickled shallots

Method

1. Coarsely crush the peppercorns and coriander seeds in a pestle and mortar, then add the salt flakes and crush a little more. Apply this mixture liberally to the steaks on both sides and set aside at room temperature.
2. Put the sliced shallot in a small saucepan with the vinegar, water, sugar and a pinch of salt. Bring to the boil then take off the heat and set aside to quick pickle.
3. Put a large frying pan over a high heat. Once the pan is smoking, add the oil then fry the steaks for 3 minutes on each side. Lift out and leave to rest for at least 5 minutes before carving.
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5. Add another dash of oil to the same pan, turn the heat down to low-medium and add the garlic. Cook for around 30 seconds until fragrant, then add the drained lentils and beetroot and stir to combine. Gently heat until warmed through, then fold in the capers, herbs and rocket. Stir the liquid from the pickled shallots into the lentils then season with salt and pepper. Divide the lentils among plates and top with the carved steak and pickled shallot rings.