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    Griddled steak with mustard, fennel and puy lentils

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    • Griddled steak with mustard, fennel and puy lentils

    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

    Ingredients

    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

    Method

    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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