Steak with Lentils and Feta Steak with Lentils and Feta

Steak with Lentils and Feta

A tasty but quick protein packed midweek meal that's flavoursome and speedy too.  Thin cut steaks pan fried and served with garlic and chilli infused warm lentils mixed with char-grilled pepper strips, fresh herbs, baby spinach and crumbled Feta cheese.

prep time
10 mins

cook time
8 minutes

4 people


  • 400g thin cut beef steaks
  • 1 x 285g jar char-grilled peppers in oil, drained (oil reserved) and chopped
  • 1 garlic clove, peeled and crushed
  • Pinch dried chilli flakes
  • 2 tablespoons balsamic or sherry vinegar
  • 2 x 400g cans puy green lentils, drained
  • 1 x 28g pack flat-leaf parsley or coriander, finely chopped
  • 1 x 100g bag baby spinach leaves
  • 100g Feta cheese, crumbled


  1. Heat a non-stick pan until hot, brush 2 teaspoons of the reserved oil from the peppers over the steaks, season and cook for 2-3 minutes on each side. Transfer to a warm plate, cover and set aside.
  2. Add 2 tablespoons of the remaining oil to the pan with the garlic and chilli flakes. Gently cook for 1-2 minutes. Remove from the heat and stir through the vinegar.
  3. Add the remaining ingredients. Slice the steaks into strips. Add to the lentil salad with any meat juices from the steak plate, toss and serve immediately.


If preferred replace canned lentils with the ready to eat alternative, available in pouches.