Steak with lentils, beetroot and pickled shallots
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.
Ingreadient
- 1 tbsp black peppercorns
- 1 tbsp coriander seeds
- 1 tsp flaky sea salt
- 2 sirloin steaks (approx. 180g each)
- 1 banana shallot, finely sliced into rings
- 30ml red wine vinegar
- 30ml water
- 30g caster sugar
- Olive oil to fry
- 3 garlic cloves, crushed
- 400g tin puy or green lentils, drained
- 150g cooked beetroot (not in vinegar), chopped into wedges
- 1 tbsp capers, roughly chopped
- ¼ bunch of mixed soft herbs, chopped – parsley, basil, chives, tarragon, mint and/or coriander are all good, just use whatever you have to hand
- 60g rocket
Instruction
- Put the sliced shallot in a small saucepan with the vinegar, water, sugar and a pinch of salt. Bring to the boil then take off the heat and set aside to quick pickle.
- Put a large frying pan over a high heat. Once the pan is smoking, add the oil then fry the steaks for 3 minutes on each side. Lift out and leave to rest for at least 5 minutes before carving.
- Add another dash of oil to the same pan, turn the heat down to low-medium and add the garlic. Cook for around 30 seconds until fragrant, then add the drained lentils and beetroot and stir to combine. Gently heat until warmed through, then fold in the capers, herbs and rocket. Stir the liquid from the pickled shallots into the lentils then season with salt and pepper. Divide the lentils among plates and top with the carved steak and pickled shallot rings.
