During the weekend we sometimes have flexitarians over for a visit. Flexi-what? Even though these people do eat meat, they opt just as often for vegetarian alternatives. For a while now they have been asking us to go out for a nice steak, as they rarely prepare this for themselves. Today we will serve them a delicious sirloin steak combined with ingredients that can be found in a lot of vegetarian recipes.
Lentils are the main ingredient in this meal. As they contain both proteins and carbohydrates they are an excellent substitute for meat. Moreover, they satisfy your hunger well so you won’t need bread with this salad. Today we will prepare the green lentil variation, as it fits salads best.
The dish is ready in a second and our guest were very happy with the result. Definitely worth a shot!
- 575 g sirloin steak
- 1 ts olive oil
- 1 clove of garlic (chopped)
- 1 red chili pepper
- 2 tbs balsamic vinegar
- 400 gr Puy lentils
- 1 bunch of parsley
- 200 gr of marinated artichokes (dish or bowl, drained)
- 120 gr baby spinach and/or young lettuce
- 100 gr crumbled feta cheese
How to prepare?
- Prepare the lentils according to package directions. Let them cool.
- Cook the sirloin steak briefly in a grill pan. Wrap the meat in aluminum foil, turn, it over and let it rest in the oven at 50°C maximum.
- Add a lot of olive oil, the garlic and the chili pepper in a hot pan. Deglaze with balsamic vinegar.
- Mix the lukewarm lentils with the parsley, artichokes and the gravy dressing.
- Cut the sirloin in small strips.
- Arrange the baby spinach on the plate. Cover it with the lentil salad and the meat. Sprinkle some crumbled feta cheese to top it off.
- Garnish with parsley and small pieces of red chili peppers.