Seared steak with sun-dried tomato lentils
- 125g lean rump steak
- spray oil
- ½ x 400g can cherry tomatoes
- 2 tablespoons chopped fresh basil
- ½ lemon, juice
- ½ cup canned cooked lentils, drained, rinsed
- 3 tablespoons chopped oil-free sun-dried tomatoes
- 25g feta cheese, crumbled
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1 Spray steak with a little oil. Place a griddle pan over a medium-high heat. Cook steak for 1-2 minutes each side or until cooked to your liking. Set aside to rest. Keep warm.
2 Meanwhile, spray a frying pan with oil and place over a medium heat. Add cherry tomatoes, most of the basil and lemon juice. Cook for 3-4 minutes until tomatoes are soft. Add lentils and sun-dried tomatoes and heat through for 2 more minutes. Fold in feta.
3 Slice steak. Place lentil mixture on a plate, top with steak and remaining basil to serve.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 5g
Dietary fibre 8g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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