Summer Steak Salad

23 May 2024


200g fillet steaks

2 tbsp Greek yogurt

1/2 tsp honey

2 garlic cloves

120g runner beans

200g pre-cooked beetroot, cut into wedges

50g rocket

1 1/2 tbsp cold pressed rapeseed oil

1 lemon, juiced

1 tbsp horseradish

250g pre-cooked puy lentils


  1. Whisk together the horseradish, yogurt and honey. Season and add lemon juice to taste.
  2. Season the steak on all sides with a little salt and black pepper. Heat 1 tbsp oil in a non-stick frying pan. Add the steak and cook to your liking, 2-3 mins on each side for medium rare. Set aside to rest.
  3. Put the pan back on the heat, add the remaining oil, lightly crush in the garlic, then tip in the peas, lentils, beans and beetroot. Cook for a few mins, stirring, until the peas and beetroot are warmed through. Remove from the heat, then stir through the remaining lemon juice and rocket.
  4. Thinly slice the steak. Divide the lentil salad between two plates, place in the steak and drizzle over the dressing.