Peppered steak and lentil salad recipe

This peppered steak and lentil salad is a great light lunch or dinner but could also be served as a starter for four if you're hosting friends and family one evening.

This is a really simple recipe using only a handful of ingredients but with plenty of flavour, taste, and texture. Lentils are rich in fibre and potassium so they’re not only good for the heart but help manage blood pressure and cholesterol. You can also swap the steak for chicken or fish if you prefer or make it veggie and serve it with halloumi or lots of grilled vegetables.

Ingredients

• 2 x 125g (4oz) sirloin steaks, trimmed of all visible fat
• 1tbsp extra virgin olive oil
• 2tsp pink peppercorns, lightly crushed

For the salad:

• 250g (9oz) pouch beluga or other cooked lentils
• 1⁄2 cucumber, seeded and diced
• 1⁄2 small red onion, thinly sliced
• 30g (1oz) bunch mint or parsley or a mixture of both, chopped
• 45g (11⁄2oz) wild rocket
• 1tsp Dijon mustard
• Juice of 1⁄2 lemon
• 1tsp clear honey

Method

1. Heat a griddle pan or a large frying pan. Brush the steaks with half the oil, then sprinkle one side with peppercorns, pressing them in firmly. Cook the steaks, peppercorn-side down, for 2-3 minutes on each side until nicely browned but still a little pink in the centre. Transfer to a plate, cover and leave to rest for 5 minutes.
2. For the salad, toss together the lentils, cucumber, red onion, herbs and rocket in a large bowl.
3. Whisk together the remaining 1⁄2tbsp oil, the mustard, lemon juice and honey to dress the salad.
4. Slice or dice the steak and fold through the salad. Transfer to individual plates or a platter and serve immediately.

Top tips for making this peppered steak and lentil salad 

If you want to prepare the salad ahead, keep the dressing in a separate jar until you’re ready to assemble and serve. Otherwise, your salad leaves will go soggy and wilted. 

Jessica Ransom

“I find that adding a warm element to my salad, in this case steak, makes it feel like a more satisfying, comforting meal. At only 531 calories you could easily bulk it out further with some grilled courgettes and peppers too.”

To achieve thin ribbons of steak you need to use a sharp knife. We like this versatile chef’s knife from Wüstof.

WÜSTHOF Classic Stainless Steel Cook's Knife, 16cm - View at John Lewis 

This knife will make light work of slicing the onions, cucumber and steak for this recipe. Food writer Jessica Ransom says: “I find 16cm to be the perfect size knife for nearly all my cooking and baking. It’s comfortable to hold and easy to clean and maintain with regular sharpening.”

Learn how to cook the perfect steak with our handy guide. Then you can try our chilli and pepper buttered steak or our steak, chicory and orange salad.