Steak Tagliata With Lemony Lentils

Name: Steak Tagliata With Lemony Lentils
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 250g Cooked Puy Lentils, pouch; 1 Lemon, halved; 3 Roasted Red Peppers, torn into smaller pieces; 2 tsp Vegetable Oil; 60g Rocket; 2 tsp Red Wine Vinegar; 2 tbsp Extra Virgin Olive Oil; 25g Parmesan, shaved; 2 Sirloin Steaks, about 200g each

10m prep time

20m total time

Easy level

9 ingredients

Steak Tagliata With Lemony Lentils recipe by Cherrypick

Get this juicy steak dinner on the table in only 20 minutes. Enjoy with lemony lentils, rocket, parmesan, roasted red peppers and charred lemon. The perfect indulgent yet so easy weeknight supper.

Method

Based on 2 servings, adjust as needed.

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.

Ingredients
Based on 2 servings

250g Cooked Puy Lentils, pouch 1 x Merchant Gourmet Puy Lentils & French Green Lentils Simply Cooked 250g
1 Lemon, halved 1 x Sainsbury's Lemons
3 Roasted Red Peppers, torn into smaller pieces 1 x Karyatis Roasted Red Peppers 450g (350g*)
2 tsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L
60g Rocket 1 x Sainsbury's Wild Rocket 60g
2 tsp Red Wine Vinegar 1 x Sainsbury's Wine Vinegar, Red Wine 500ml
2 tbsp Extra Virgin Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 1L
25g Parmesan, shaved 1 x Sainsbury's Parmigiano Reggiano Cheese 200g
2 Sirloin Steaks, about 200g each 2 x Sainsbury's British or Irish 21 Day Matured Sirloin Steak 225g