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Steak with lentils, beetroot and pickled shallots

Name: Steak with lentils, beetroot and pickled shallots
Prep time: 25 min
Total time: 25 min
Yield: Serves 4
Ingredients: 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

By: Pollyanna Coupland
Food producer, delicious.

Published: 20 Feb 23
Updated: 18 Mar 24

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.

For your next steak night…try rib-eye steak with charred veg and chipotle yogurt.

Easy
March 2023

Test kitchen approved

Serves 4
Hands-on time 25 min

For your next steak night…try rib-eye steak with charred veg and chipotle yogurt.

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

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Ingredients

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

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Method

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.

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