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Seared steak with lentils and veg

Name: Seared steak with lentils and veg
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 250g puy lentils; 200g rainbow or swiss chard; 100g kale; 3-4 tbsp extra-virgin oil, plus extra for drizzling; 2 garlic cloves; Handful spring onions; 2-3 tbsp red wine vinegar; 4 British steaks (sirloin, rump or onglet); ½-1 lemon

Published: 21 Oct 15
Updated: 18 Mar 24

Swap the chips for a healthier sirloin steak and puy lentil salad for a quick and easy midweek meal.

Easy
September 2015

Test kitchen approved

Serves 4
Hands-on time 20 min

Swap the chips for a healthier sirloin steak and puy lentil salad for a quick and easy midweek meal.

Nutrition: per serving

Calories: 598kcals
Fat: 21.7g (5.7g saturated)
Protein: 64.3g
Carbohydrates: 32.1g (2.5g sugars)
Fibre: 8.8g
Salt: 0.7g

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Ingredients

250g puy lentils
200g rainbow or swiss chard
100g kale
3-4 tbsp extra-virgin oil, plus extra for drizzling
2 garlic cloves
Handful spring onions
2-3 tbsp red wine vinegar
4 British steaks (sirloin, rump or onglet)
½-1 lemon

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Method

Cook the lentils for 15-20 minutes in a large pan of salted boiling water until just tender. Meanwhile, separate the chard stems and leaves; chop the stems into 2cm slices and tear the leaves into quarters.
Heat a frying pan with a glug of olive oil, add the chard and kale, then season. Cook over a high heat, tossing, for 2-3 minutes until wilted and tender. Transfer to a large bowl. Drain the cooked lentils, then add to the bowl with 3-4 tbsp olive oil and season. Crush the garlic, slice the spring onions and toss with the lentils and vinegar to taste.
Wipe the frying pan clean and put back over a high heat. Brush the steaks with oil and season. Fry for 11/2 minutes on each side for rare; 2 minutes for medium-rare; 3 minutes for medium-well done. Rest the steaks for 2-3 minutes.