Seared steak with lentils and veg

Seared steak with lentils and veg
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

Swap the chips for a healthier 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
Calories
598kcals
Fat
21.7g (5.7g saturated)
Protein
64.3g
Carbohydrates
32.1g (2.5g sugars)
Fibre
8.8g
Salt
0.7g

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. Tip any resting juices into the lentils and squeeze in lemon juice to taste. Toss, then serve with the steaks.

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