Sirloin steak isn’t the cheapest cut of meat, but if you are able to shop around it needn’t cost the earth.
This recipe, from Quality Meat Scotland, has a real summery feel to it and makes the most of the meat.
Serves four.
You’ll Need:
For the basil cream-
2 tbsp crème fraîche
2 sprigs basil, very finely chopped (almost pulverised) plus extra to serve
Black pepper
To add to the lentils –
8 sunblush tomatoes in oil from a jar or the deli counter, sliced, plus a tablespoon of the oil
1 small pack chargrilled mixed Mediterranean vegetables, sliced thinly
Juice and zest of ½ a lemon
50g feta cheese, finely cubed
1 tbsp roughly chopped parsley (optional)
2 x 150-200g Scotch Beef PGI sirloin steaks
1 clove garlic, crushed
250g packet pre-cooked microwaveable puy lentils
Method:
Mix the crème fraîche, basil and pepper together and set aside for the flavours to infuse.
Microwave the lentils as directed on the packet and tip into a bowl with the sunblush tomatoes, Mediterranean vegetables and lemon, cover and keep warm.
Cook the garlicky steaks to your liking, either griddling for 2-3 minutes on each side, or fried in a little oil and butter if you’re feeling more indulgent!
Serve a steak each on a pile of the lentil mixture and a dollop of the basil cream to melt over the steak.
Accompany with a crisp green salad.
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