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    Griddled steak with mustard, fennel and puy lentils

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    Griddled steak with mustard, fennel and puy lentils

    Try this brilliantly versatile salad with chicken or fish too, then box up leftovers (or make a double batch) for lunch the next day. 

    • Preparation time: 15 minutes, plus resting
    • Cooking time: 10 minutes
    • Total time: 25 minutes, plus resting

    Serves: 2


    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. 

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    This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue


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