Steak with lentils, beetroot and pickled shallots
- Published: 20 Feb 23
- Updated: 18 Mar 24
Slicing a steak before you plate it always seems to make it go further. Serve slices of juicy sirloin on a generous bed of garlicky caper-flecked lentils, beetroot and rocket, making it the centrepiece of a nourishing salad.
For your next steak night…try rib-eye steak with charred veg and chipotle yogurt.
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Serves 4 -
Hands-on time 25 min
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Recipe from March 2023 Issue
Nutrition
Nutrition: per serving
- Calories
- 277kcals
- Fat
- 8.2g (2.3g saturated)
- Protein
- 28g
- Carbohydrates
- 19.6g (11.3g sugars)
- Fibre
- 6.7g
- Salt
- 1.6g
delicious. tips
Using dried lentils is cheaper and does take a little longer, but is worth it for the extra flavour if you have the time. Simmer in water with a bashed garlic clove and some rosemary, sage or thyme for 30 minutes until tender, then drain. Chop the softened garlic and fold back through the lentils
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