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.
Ingredients
Metric
Imperial
Rib-eye steak
- 1 rib-eye steak, large
- 50g of unsalted butter
Lentil salad base
- 1 tin of artichoke hearts, in oil
- 1 onion, finely diced
- 2 garlic cloves, grated to a paste
- 100g of tinned green lentils
- 1 jar of charred red peppers , sliced into strips
- 1 handful of fresh rocket leaves
Garnish
- 150g of Parmesan, shaved
Aubergine pesto sauce
- 100g of aubergine pesto
- 1 lemon, juice and zest
- 200ml of extra virgin olive oil
- 1 pinch of salt, to taste
Method
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
- 1 tin of artichoke hearts, in oil
Make the aubergine sauce by combining all the ingredients with some salt and mixing well
- 100g of aubergine pesto
- 1 lemon, juice and zest
- 200ml of extra virgin olive oil
- 1 pinch of salt, to taste
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
- 50g of unsalted butter
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
- 1 onion, finely diced
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
- 2 garlic cloves, grated to a paste
- 100g of tinned green lentils
- 1 jar of charred red peppers , sliced into strips
Stir through the rocket leaves and crispy artichokes, then transfer to a serving platter
- 1 handful of fresh rocket leaves
Slice the steak, then add it to the platter and drizzle over plenty of the aubergine pesto sauce and garnish with shavings of Parmesan
- 150g of Parmesan, shaved
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