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Thyme-crusted steak with mixed veg lentils
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200g frozen roasting vegetable medley
250g pack cooked Puy lentils
1/2 tbsp Dijon mustard
1/2 tbsp white wine vinegar
¾ x 20g pack thyme, leaves picked and roughly chopped
200g sirloin steak
½ tbsp olive oil
Wild rocket, to serve
1. Preheat the oven to 200ºC, gas mark 6. Put the roasting vegetables onto a baking tray. Bake for 20 minutes, shaking part-way through. Add the lentils, mustard, vinegar and seasoning. Stir to combine and return to the oven for a further 5 minutes.
2. Meanwhile, add the thyme to a shallow plate with plenty of salt and pepper. Rub the steak in the thyme mixture and leave to sit for 10 minutes. Heat the olive oil in a frying pan over a high heat. When starting to smoke, reduce the heat slightly. Add the steak and fry for 11/2-2 minutes on each side (for medium-rare), ensuring all cut surfaces of the meat are thoroughly cooked. Set aside on a plate.
3. After five minutes, when the lentils and vegetables are ready, add any juices from the resting meat to the lentils and stir. Divide the lentils and vegetables between two plates, slice the steak and place on top. Scatter over some rocket and serve immediately.
Typical values per serving:
source of fibre/2 of your 5 a day/gluten free/high in protein
This recipe was first published in October 2020.