Italian-Style Steak Tagliata with Zesty Puy Lentils

Name: Italian-Style Steak Tagliata with Zesty Puy Lentils
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 300 g sirloin or ribeye steaks; 250 g pouch of cooked puy lentils; 3 roasted red peppers from a jar, torn into smaller pieces; 2 large handfuls of rocket; 25 g parmesan; 2 tbsp extra-virgin olive oil; 2 tsp vegetable oil; 2 tsp red wine vinegar; 1 lemon halved

A vibrant and healthy Italian-inspired meal featuring tender sliced sirloin over a bed of warm, lemony lentils and peppery rocket. This high-protein dish is perfect for a quick weeknight dinner that feels like a gourmet treat.

Servings2 Portions

Prep Time10 Mins

Cook Time5 Mins

Difficulty

Easy

Ingredients

sirloin or ribeye steaks
300 g
pouch of cooked puy lentils
250 g
roasted red peppers from a jar, torn into smaller pieces
3
large handfuls of rocket
2
parmesan
25 g
extra-virgin olive oil
2 tbsp
vegetable oil
2 tsp
red wine vinegar
2 tsp
lemon halved
1

Step-by-Step Instructions

Remove the steak from the refrigerator approximately one hour before cooking to allow it to reach room temperature, ensuring the meat cooks evenly.

Heat a heavy-based frying pan or griddle pan over high heat until it is smoking hot. While the pan heats, warm the Puy lentils according to the package instructions, then spread them out on a large serving platter to cool slightly.

Rub the vegetable oil over the steak and season both sides generously with salt and black pepper. Place the steak in the hot pan and cook to your preference; 2 minutes per side usually results in a perfect rare to medium-rare finish. Transfer the steak to a plate, cover loosely with foil, and let it rest for at least 5 minutes.

Place one lemon half cut-side down in the hot pan and char for about 1 minute until caramelized and extra juicy. Scatter the torn roasted peppers and rocket over the warm lentils. Drizzle with the red wine vinegar and extra-virgin olive oil, season with a pinch of salt, and toss lightly with your hands.

Thinly slice the rested steak against the grain and arrange the slices over the lentil salad. Use a vegetable peeler to cut thin shards of parmesan from the block, crumble them slightly, and scatter over the top. Serve immediately with the charred lemon on the side for squeezing over.