Steak with sun-dried tomato lentils
Nutrition per serving
Calories | 549 kcal |
Protein | 66 g |
Carbs | 39.2 g |
Fats | 16.2 g |
Saturated Fat | 5.9 g |
Monounsaturated Fat | 5.7 g |
Polyunsaturated Fat | 1.2 g |
Sugars | 7.9 g |
Fiber | 14.9 g |
Sodium | 788 mg |
Ingredients
Rump Steak (top round) | |
Olive Oil | |
Cherry Tomatoes | |
Basil Leaves | |
Lemon | |
Canned Lentils | |
Sun-Dried Tomatoes | |
Feta Cheese (reduced fat) |
1. Add a griddle pan or similar to a medium high heat and add olive oil. Add steak and cook for 1 – 2 minutes on each side. Change timing for different finish. Leave to one side and keep warm.
2. At the same time place a frying pan with oil over a medium heat. Then add halved cherry tomatoes, nearly all the basil leaves and half lemon juice. Cook for 3–4 minutes.
3. Add lentils (rinsed and drained) and chopped sun-dried tomatoes and cook for 2 minutes. Now mix in the crumbled feta.
4. Slice the waiting steak and plate with lentil and tomatoes mixture. Add with touch of basil to taste.