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Coriander seed sirloin with lentils, beetroot and pickled shallots
RECIPES AND FOOD STYLING POLLYANNA COUPLAND PHOTOGR APHS TOM SHINGLER
Ready in 25 min
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Easy
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veggie
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Coriander seed sirloin with lentils, beetroot and pickled shallots
Serves 4 Hands-on time 25 min
BE A BETTER COOK
Using dried lentils takes a little longer, but if you have time it’s cheaper and wor th it for the extra flavour. Simmer them in water with a bashed garlic clove and rosemary, sage or thyme for 30 minutes until tender, then drain. Chop/crush the softened garlic and stir into the lentils. You’ll need about 265g cooked lentils (100 -125g dried) for this recipe.
• 1 tbsp black peppercorns
• 1 tbsp coriander seeds
• 1 tsp sea salt flakes
• 2 sirloin steaks (about 180g each)
• 1 banana shallot, finely sliced into rings
• 30ml red wine vinegar
• 30g caster sugar
• Olive oil to fry
• 3 garlic cloves, crushed
• 400g tin puy or green lentils, drained (see Be A Better Cook)
• 150g cooked beetroot (not in vinegar), chopped into wedges
• 1 tbsp capers, roughly chopped
• 60g rocket
• ¼ bunch mixed soft herbs, chopped – parsley, basil, chives, tarragon, mint and/or coriander are all good
1 Coarsely crush the peppercorns and coriander seeds in a pestle and mortar, then add the salt flakes and crush a little more. Apply this mix ture liberally to the steaks on both sides and set aside at room temperature.