Beef Sirloin Steaks With Warm Lentils

Beef Sirloin Steaks With Warm Lentils

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, August 12, 2018.

The steaks need at least 20 minutes out of the fridge to come up to room temperature



  • 200g Brussels sprouts, halved
  • 1 red onion, thinly sliced
  • 1 broccoli, cut into small florets and stalk diced 1-2cm
  • 1 tsp oil or spray oil
  • 1 courgette, peeled into ribbons and core thinly sliced
  • 60g Greek dressing
  • 60g Greek dressing
  • 150g yoghurt


  • 600g beef sirloin steaks
  • 1 Tbsp Greek baharat spices
  • 1 tsp oil or spray oil


  • 2 Tbsp chopped chives *
  • 50g feta cheese, crumbled


  1. Preheat oven to 220ºC.
  2. Begin lentils. Toss sprouts, onion, broccoli and oil on a lined oven tray and season. Roast for about 20 minutes, until veggies are tender.
  3. Prepare garnishes.
  4. Prep sirloin. Trim visible fat from steaks using a sharp knife and pat dry. Rub steaks with spices and season. When veggies have 10 minutes remaining, heat oil in a large fry-pan on mediumhigh heat.
  5. Cook sirloin. Cook beef for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered.
  6. Finish lentils. Once cooked, add courgette, dressing, lentils and yoghurt to tray with veggies. Toss well and season.
  7. Finish sirloin. Thinly slice beef against the grain, reserving resting juices (if desired).
  8. To serve, spoon lentils onto plates. Place beef on top and spoon over resting juices. Sprinkle over chives and feta.

Nutritional Information

Energy 438 kj
105 kcal
Protein 45.8g
Carbohydrate 17.8g
Fat 18.8g