Slice the steak thinly for this lentil salad to help make a little go a long way. Don’t be tempted to remove all the fat, a little helps render the meat and keep it juicy and tender. Cook the lentils until they are slightly al dente; these are far nicer than the tinned variety. The herb dressing adds a delightful flavour.
Ingredients
| 1 cup | Puy lentils |
| 1 | Red onion, sliced |
| 1 | Red pepper, cut into small pieces |
| 100 g | Cherry tomatoes, halved |
| 1 Tbsp | Butter |
| 400 g | Beef scotch fillets (Main) |
| 1 small handful | Coriander leaves, to garnish |
Dressing
| 1 cup | Parsley |
| 1 cup | Coriander |
| 1 Tbsp | Capers |
| 1 clove | Garlic, crushed |
| 1 | Lime, zest and juice |
| ½ cup | Oil |
| 1 pinch | Salt and pepper |
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Directions
- To make the dressing, into a blender place the herbs, capers, garlic, lime and oil. Whizz until well combined then season with salt and pepper. Place into a bowl to serve.
- Place the lentils into a pot, cover well with water, bringing to a simmer for 20 minutes or until cooked but not mushy. Drain then set aside.
- In a large bowl combine the red onion, red pepper, cherry tomatoes, salt and pepper.
- Heat the butter in a frying pan under just smoking. Cook the steak for 4 minutes each side or until done to your liking. Set aside to rest for ten minutes.
- To serve add half the dressing to the lentils and stir through. Slice the steak thinly and add to the lentils. Serve on a platter or in bowl and top with the remaining dressing and coriander leaves.
