Steak with sun-dried tomato lentils
Nutrition per serving
| Calories | 437 kcal |
| Protein | 49.2 g |
| Carbs | 36.1 g |
| Fats | 12.7 g |
| Saturated Fat | 4.2 g |
| Monounsaturated Fat | 5 g |
| Polyunsaturated Fat | 1.1 g |
| Sugars | 6 g |
| Fiber | 13.9 g |
| Sodium | 529 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.