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Steak tagliata with lemony lentils

Steak tagliata with lemony lentils served on a decorative plate

Steak tagliata with lemony lentils

Name: Steak tagliata with lemony lentils
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 1 large or 2 smaller sirloin steaks (or your choice of steak), about 300g; 250g pouch of cooked puy lentils; 2 tsp vegetable oil; 1 lemon halved; 2-3 roasted red peppers from a jar, torn into smaller pieces; 2 large handfuls of rocket; 2 tsp red wine vinegar; 2 tbsp extra virgin olive oil; 25g parmesan

Cassie Best

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Serves 2

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 5 out of 5.5 ratingsRate

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Get this juicy steak dinner on the table in only 15 minutes. Enjoy with lemony lentils, rocket, parmesan, roasted red peppers and charred lemon

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

1 large or 2 smaller sirloin steaks

(or your choice of steak), about 300g
250g pouch of cooked puy lentils
2 tsp vegetable oil
1 lemon

halved
2-3 roasted red peppers

from a jar, torn into smaller pieces
2 large handfuls of rocket
2 tsp red wine vinegar
2 tbsp extra virgin olive oil
25g parmesan

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Nutrition: Per serving

kcal626
fat33g
saturates11g
carbs28g
sugars2g
fibre10g

high
protein50g
salt0.4g

Method

step 1

Take the steak out of the fridge an hour before you want to cook it.
step 2

Heat a frying or griddle pan until it’s smoking hot. Meanwhile, warm the lentils following pack instructions, then tip them onto a big plate or platter to cool a little. Rub the oil over the steak and season generously, then put in the hot pan. Cook to your liking (rare to medium-rare works well for this dish and will take around 2 mins on each side, or a little longer if the steak is particularly thick). Transfer to a plate and leave to rest for a few minutes, loosely covered with foil.
step 3

Put one lemon half in the pan, cut-side down, and char it over a high heat for a minute – this will make it extra juicy. Scatter the peppers and rocket over the warm lentils, drizzle with the vinegar and extra virgin olive oil and season with salt. Toss together lightly using your hands.
step 4

Slice the steak as thinly as you can and arrange it over the top of the salad. Cut thin shards of parmesan straight from the block, crumble them a little in your hands, then scatter over the top. Serve the lemon on the side for squeezing over.

Recipe from Good Food magazine, August 2021

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