Seared Sirloin with Italian Style Lentils
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 pack 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 pack 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 or 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.