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Griddled steak with mustard, fennel and puy lentils
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Try this brilliantly versatile salad with chicken or fish too, then box up leftovers (or make a double batch) for lunch the next day.
½ tbsp wholegrain mustard
1 lemon, zest and juice
1 garlic clove, crushed
3 tbsp extra virgin olive oil, plus extra for drizzling
250g pouch cooked puy lentils
300g fennel, finely sliced (use a mandoline if you have one)
¼ x 25g pack mint, leaves chopped
25g pack flat leaf parsley, leaves chopped
2 tbsp green olives, chopped
¼ tsp pul biber
2 British beef bavette (or rump) steaks
1. In a large bowl mix the mustard, lemon zest and juice, garlic and olive oil; season. Add the lentils, fennel, herbs, olives and pul biber. Mix well, then set aside.
2. Heat a griddle pan over a high heat. Season the steaks and drizzle with a little olive oil. Cook the steaks for 3-4 minutes each side, then set aside on a plate to rest for 5 minutes. Divide the salad between 2 plates then slice the steaks and add to the plates. Serve with Dijonnaise sauce, if liked.
This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in June 2019.
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