Our Favourite Recipes
Steak and Lentil Salad with Char-Grilled Aubergine & Garlic Pesto
Sliced pan-fried steak is served on top of lentils mixed with charred red peppers, marinated artichokes and rocket, all drizzled with Char-Grilled Aubergine & Roasted Garlic Pesto.
Buon Appetito
Ingredients
- 1 rib-eye steak, large
- 50g of unsalted butter
- 1 tin of artichoke hearts
- 1 Onion, finely diced
- 2 garlic clove, grated to a paste
- 100g of tinned green lentils
- 1 jar of charred red peppers, sliced into strips
- 1 handful of fresh rocket leaves
- 150g of Parmesan shaved
- 1 Jar of Sacla’ Char-Grilled Aubergine and Garlic Pesto
- 1 lemon, juice and zest
- 200ml of Extra Virgin Olive Oil
- pinch of salt, to taste
Method
- Preheat the oven to 180°C fan
- Drain the artichokes and place on a roasting tray. Transfer to the oven and roast for 10 minutes, then turn and roast for a further 10, or until golden and crisp.
- Make the aubergine sauce by combining all the ingredients with some salt and mixing well.
- Heat a heavy frying pan or skillet over medium-high heat.
- Season the steak well with salt and pepper and rub lightly with oil.
- Place the steak into the hot pan and cook to your liking - exact cooking times will depend on the size and thickness of your steak and your personal preference.
- Once you’ve flipped the steak, add a slice of butter and use it to baste the steak until cooked to your liking. Remove from the pan and allow to rest.
- Add a good splash of olive oil to the frying pan (no need to wash it) over medium heat and add the onion. Cook, stirring regularly, until softened.
- Add the garlic and cook for a minute or two more, then add the lentils, red pepper strips and allow to simmer until the lentils are warmed through and the liquid has cooked off
- Stir through the rocket leaves and crispy artichokes, then transfer to a serving platter.
- Slice the steak, then add it to the platter and drizzle over plenty of the Aubergine Pesto sauce and garnish with shavings of Parmesan