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.
For the basil cream-
2 tbsp crème fraîche
2 sprigs basil, very finely chopped (almost pulverised) plus extra to serve
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
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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