Steak and lentil salad with rocket salsa verde

Steak and lentil salad with rocket salsa verde

Stretch one steak to serve two in this wallet-friendly steak salad recipe. Drizzle with punchy salsa verde and serve over green lentils and rocket.

Steak and lentil salad with rocket salsa verde

Browse more easy dinner ideas.

  • Serves icon Serves 2
  • Time icon Hands-on time 20 min. Simmering time 30 min

Stretch one steak to serve two in this wallet-friendly steak salad recipe. Drizzle with punchy salsa verde and serve over green lentils and rocket.

Browse more easy dinner ideas.

Nutrition: per serving

Calories
494kcals
Fat
18.4g (4.3g saturated)
Protein
45.4g
Carbohydrates
31.7g (7.3g sugars)
Fibre
10g
Salt
0.6g

Ingredients

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 100g green lentils (we like beluga)
  • 800ml vegetable stock
  • 200g cherry tomatoes, halved
  • Finely grated zest and juice 1 lemon
  • 2 tbsp oregano leaves, chopped
  • 1 British sirloin steak (around 250g)
  • 90g rocket
  • 30g cornichons, drained
  • 2 tbsp capers in brine, drained
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Method

  1. Heat 1 tbsp of the oil in a saucepan over a medium heat, add the onion and cook for 3-5 minutes until starting to soften. Stir in the garlic and lentils, then pour over the stock and bring to a simmer. Cook for 15 minutes.
  2. Add the tomatoes and cook for 15 minutes more, or until the lentils have absorbed the stock and the tomatoes have softened. Stir in the lemon zest and oregano, then season.
  3. Season the steak with a little salt and pepper. Heat the remaining oil in a frying pan over a high heat. Once smoking hot, cook the steak for 3 minutes on each side (or longer if you want it less pink than medium-rare). Set aside to rest, covered loosely with foil.#
  4. Put half the rocket in a food processor with the cornichons, capers and lemon juice. Whizz into a coarse paste.
  5. To serve, slice the steak into strips. Spoon the lentils onto serving dishes or a platter, then top with slices of steak and the remaining rocket. Drizzle over the salsa verde.

Nutrition

Calories
494kcals
Fat
18.4g (4.3g saturated)
Protein
45.4g
Carbohydrates
31.7g (7.3g sugars)
Fibre
10g
Salt
0.6g

delicious. tips

  1. Showcase this steak at its best – ensure it’s at room temperature before you cook it, then let it rest for at least 5 minutes after cooking. Covering it in foil will keep it warm, and the resting will result in much juicier meat once it’s sliced up.

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Recipe By

Angela Boggiano

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