Recipe

Warm Steak Salad

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Warm Steak Salad

Tender steak slices served with roasted butternut, lentils, raisins and flaked almonds.




Ingredients to serve 2

  • ½ cup x lentils
  • 1½ cups x boiling water (for the lentils)
  • ½ x butternut
  • 20g x flaked almonds
  • ½ x lemon
  • ½ x red onion – slice finely (½ cm)
  • 2 tbsp x raisins
  • 2 x rump steaks
  • 10g x fennel fronds – chop finely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • butter (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 1 cup x lentils
  • 3 cups x boiling water (for the lentils)
  • 1 x butternut
  • 40g x flaked almonds
  • 1 x lemon
  • 1 x red onion – slice finely (½ cm)
  • 4 tbsp x raisins
  • 4 x rump steaks
  • 20g x fennel fronds – chop finely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • butter (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Lentils: Place a saucepan on medium-high heat and add the boiling water (see quantity above for the lentils, DO NOT ADD SALT). Add the brown lentils and boil gently for 20 minutes on medium heat until tender. Drain and season with salt and pepper.

Step 3

Butternut crisps: 4 box: Cut the butternut lengthways into quarters. 2 box: Cut the butternut in half lengthways. Scrape the seeds out with a spoon and discard. Then slice the butternut crossways into very thin crisps, about 2mm thick. (See inset pic). On a tin foil lined tray, lay the butternut crisps out in a single layer. Drizzle over a little olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes until golden and cooked.

Step 4

Flaked almonds: Put a pan on medium to high heat. Add the flaked almonds to the dry pan and toast for a minute or two until lightly browned. Shake the pan often so that they don’t burn. Remove and set aside.

Step 5

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut in half and juice. Set aside.

Step 6

Raisin mix: Place a frying pan on medium-high heat with a drizzle of olive oil and a knob of butter. When the butter has melted, add the red onion and cook for 5 minutes with a little salt. Add the raisins and cook for another minute. Remove from the pan and set aside.

Step 7

Steak: Use the same pan and place it on high heat. On a chopping board, rub both sides of each steak with olive oil and season with salt and pepper. Place the steaks in the hot pan and sear for 1½ minutes either side, only turning them once with tongs or spoons for a medium steak. Adjust time to suit your preference. The steaks should not overlap. In the last minute of cooking, melt a knob of butter in the pan and spoon the melted butter over the steak. When done, remove and set aside on a plate covered with tin foil to rest for about 5-10 minutes.

Step 8

Salad: Mix the lentils with olive oil and lemon zest and season with salt, pepper and lemon juice to taste. Add the butternut crisps, fennel fronds and the raisin mix and mix through.

Step 9

Serve the steak topped with the toasted almonds and the warm salad on the side.