Beef and lentil salad

I noticed it’s Great British Beef Week 1-7 April 2019 so I wanted to celebrate with a simple salad recipe to really showcase how simple and easy cooking with beef is.

One of my 2019 intentions was to eat more plant based food. I’m really enjoying doing that so far and trying to make plant-based choices where I can. But personally I’m not on a mission to turn veggie or vegan any time soon. I really enjoy getting a varied diet and red meat does play a part in that every so often.

This little recipe is so quick and easy to make. Sirloin steaks take just a minute on each side to cook and I didn’t even put any oil in the pan, just allowing the natural juices from the meat to keep it tender.

I didn’t get many pictures of this recipe so I’m hoping I can convince you with just this one! Let me know if you make this, I’d love to know what you think.

Beef and lentil salad | The Flourishing Pantry

PREP TIME: 10 minutes (mostly chopping!)
COOK TIME: 15 minutes (mostly the lentils)


  • 2 sirloin steaks (British if that’s what is local to you!)

  • 4 tbsp extra-virgin olive oil

  • 2 tbsp red wine vinegar

  • 75g radishes, finely sliced

  • 1 bag of mixed salad leaves

  • 1 little gem lettuce, roughly chopped

  • Fresh chopped herbs (parsley or mint work well) - optional

  • 140g dried lentils - stock up at Buy Whole Foods Online*


  1. Prepare the lentils according to packet instructions. To add more flavour I love to cook lentils in stock - you could use a teaspoon of vegetable Bouillon* in the cooking water for example.

  2. Rub the steaks with salt and black pepper. Heat a frying pan until smoking, then cook the steaks for 1-2 minutes on each side. If you like it pink in the middle like me, go with 1 minute! Remove the steaks from the heat and leave to rest on a plate.

  3. In a small bowl mix together the red wine vinegar with a little salt and pepper, then stir in the olive oil.

  4. Toss the cooked lentils, radishes, salad leaves and herbs if you’re using them, together in a large bowl, stirring through the dressing and combining everything.

  5. Slice the steak into thin strips. You can add any of the juices to the lentils and salad leaves. Serve on two plates, with the salad and lentils as the base and the beef slices on top. Enjoy!

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