Steak and Lentil Salad


This wonderful salad combines sliced pan-fried steak with lentils, charred red peppers, marinated artichokes, rocket and a sauce made with Sacla’ Char-Grilled Aubergine and Garlic Pesto. It's then finished with shavings of Parmesan for good measure.

First published in 2024




Rib-eye steak

Lentil salad base


Aubergine pesto sauce



Preheat the oven to 180°C fan 


Drain the artichokes and place on a roasting tray. Transfer to the oven and roast for 10 minutes, then turn and roast for a further 10, or until golden and crisp 


Make the aubergine sauce by combining all the ingredients with some salt and mixing well 


Heat a heavy frying pan or skillet over medium-high heat 


Season the steak well with salt and pepper and rub lightly with oil 

  • 1 rib-eye steak, large

Place the steak into the hot pan and cook to your liking - exact cooking times will depend on the size and thickness of your steak and your personal preference


Once you’ve flipped the steak, add a slice of butter and use it to baste the steak until cooked to your liking. Remove from the pan and allow to rest 


Add a good splash of olive oil to the frying pan (no need to wash it) over medium heat and add the onion. Cook, stirring regularly, until softened 


Add the garlic and cook for a minute or two more, then add the lentils, red pepper strips and allow to simmer until the lentils are warmed through and the liquid has cooked off 


Stir through the rocket leaves and crispy artichokes, then transfer to a serving platter 


Slice the steak, then add it to the platter and drizzle over plenty of the aubergine pesto sauce and garnish with shavings of Parmesan 

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