Warm Steak Salad with Lentils, Squash & Mushroom Recipe | Abel & Cole
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Warm Steak Salad with Lentils, Squash & Mushroom
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Prep: 15 mins
Cook: 35 mins
There really isn’t mushroom for improvement with this salad, as the steak gets paired with butternut squash and portobello ’shrooms.
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779 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 butternut squash
  • 1 garlic clove
  • A handful of tarragon, leaves only
  • 1 tbsp Dijon mustard
  • 2 sirloin minute steaks
  • A 200g punnet of portobello mushrooms
  • A 400g tin of green lentils
From your kitchen
  • Sea salt and freshly ground pepper
  • 2 tbsp + 1 tsp olive oil
  • 1 tbsp water
You'll need
  • Baking tray
  • Heavy-based frying or griddle pan
  • Bowl
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Peel the squash and scoop out the seeds with a spoon. Cut into small chunks and spread out on a baking tray. Toss with 1 tbsp oil and some seasoning. Roast for 35 mins.

  • 2.

    Peel and finely chop the garlic. Roughly chop most of the tarragon leaves. Tip both into a small bowl. Add the Dijon mustard, a little seasoning, 1 tbsp oil and 1 tbsp water. Whisk to make a dressing. Put to one side.

  • 3.

    Heat a heavy-based frying or griddle pan till it’s smoking hot. Season the steaks all over and rub with 1 tsp oil. Fry for 1-3 mins on each side, depending on how you like your steak. Transfer to a board to rest for 5 mins.

  • 4.

    Thickly slice the mushrooms. Add 1 tbsp oil to the steak pan. Fry the mushrooms for 3-4 mins till golden brown on both sides.

  • 5.

    Drain and rinse the lentils. Tip into a mixing bowl and combine with half of the dressing.

  • 6.

    Slice the steak into pieces. If there are any resting juices, pour them into the lentils.

  • 7.

    Scatter a few spoonfuls of lentils onto each plate and top with slices of the steak, mushrooms and the squash. Drizzle generously with more dressing and garnish with any remaining tarragon leaves.

  • Tip

    No skin off your squash
    You can save time by leaving the skin on the squash. It’s thin enough to eat, although the squash may take a few mins more to cook through. So test by inserting a skewer into a chunk of squash.

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