Steak tagliata with asparagus & lentils

Remove the steaks from the fridge. Boil the lentils for 20-25 minutes until tender, then drain. Preheat the oven to very low and put 4 plates in to warm.

When the lentils are cooked and cooling, rub 1 tbsp oil over the steaks and asparagus and season generously. Tip the asparagus into a very hot large griddle pan or frying pan and sear for 5 minutes, turning often, until charred and just tender – remove and set aside.

Sear the steaks in the same pan for 2 minutes each side for rare, ensuring all the cut surfaces of the meat are browned. Using tongs, cook the steaks on their fatty edge for 1 minute until golden. Move to a platter, spoon over 2 tbsp olive oil, then cover loosely and leave to rest in the oven for a few minutes.

Season the lentils, spoon onto the platter, then top with the asparagus and rocket. Slice the steaks thinly across the grain, then scatter over the top. Dress with the balsamic vinegar and the oily resting juices, plus any juices from carving. Season and finish with the parmesan, then serve, with everyone helping themselves from the platter.