Steak and Lentil Salad with Char-Grilled Aubergine Pesto

35

Minutes

2

Servings

INGREDIENTS 

  • 1 rib-eye steak, large
  • 50g of unsalted butter 
  • 1 tin of artichoke hearts 
  •  1 Onion, finely diced
  • 2 garlic clove, 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
  • 190g jar Saclà Char-Grilled Aubergine Pesto
  • 1 lemon, juice and zest
  • 200ml of Extra Virgin Olive Oil
  • pinch of salt, to taste


INSTRUCTIONS 

  1. Preheat the oven to 180°C fan.
  2. Drain the artichokes and place on a roasting tray. Transfer to the oven and roast for 10 minutes, then turn and roast for a further 10, or until golden and crisp.
  3. Make the aubergine sauce by combining all the ingredients with some salt and mixing well.
  4. Heat a heavy frying pan or skillet over medium-high heat.
  5. Season the steak well with salt and pepper and rub lightly with oil. 
  6. Place the steak into the hot pan and cook to your liking - exact cooking times will depend on the size and thickness of your steak and your personal preference.
  7. Once you’ve flipped the steak, add a slice of butter and use it to baste the steak until cooked to your liking. Remove from the pan and allow to rest. 
  8. Add a good splash of olive oil to the frying pan (no need to wash it) over medium heat and add the onion. Cook, stirring regularly, until softened.
  9. Add the garlic and cook for a minute or two more, then add the lentils, red pepper strips and allow to simmer until the lentils are warmed through and the liquid has cooked off
  10. Stir through the rocket leaves and crispy artichokes, then transfer to a serving platter. 
  11. Slice the steak, then add it to the platter and drizzle over plenty of the Aubergine Pesto sauce and garnish with shavings of Parmesan.