Steak and Lentil Salad Recipe - Great British Chefs
Sliced pan-fried steak is served on top of lentils mixed with charred red peppers, marinated artichokes, rocket and a sauce made with the char-grilled aubergine pesto, plus shaved Parmesan to garnish.
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Ingredients
- 1 rib-eye steak, large
- 50g of unsalted butter
- 1 tin of artichoke hearts, in oil
- 1 onion, finely diced
- 2 garlic cloves, grated to a paste
- 100g of tinned green lentils
- 1 jar of charred red peppers , sliced into strips
- 1 handful of fresh rocket leaves
- 150g of Parmesan, shaved
- 100g of Saclà Char-Grilled Aubergine and Garlic Pesto
- 1 lemon, juice and zest
- 200ml of extra virgin olive oil
- 1 pinch of salt, to taste
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