Go to all recipes
Pan-fried steak with mushrooms and pesto lentils

Pan-fried steak with mushrooms and pesto lentils


This gluten free dinner pairs tasty sirloin steak with hearty lentils and mushrooms.

  • Feeds 2 Feeds 2
  • Ready in 15 minutes

Each serving contains

  • Energy
    3629kj 873kcal
  • Fat
    High 89%
  • Saturates
    High 61%
  • Sugar
    Low 3%
  • Salt
    Low 13%

% of adult’s reference intake | Carbohydrates per serving : 29g


  • 2 tbsp Co-op olive oil
  • 1 Co-op Irresistible Hereford sirloin steak (about 225g)
  • 150g Co-op chestnut mushrooms, thickly sliced
  • 250g pouch cooked green lentils
  • ½ x 190g jar Co-op Italian green pesto
  • 70g pack Co-op wild rocket
  • Zest and juice of 1 lemon
  • 25g pine nuts, toasted


  1. Heat half the olive oil in a frying pan set over a medium-high heat,then cook your steak for 3-4 mins each side for medium-rare, or according to your taste. Transfer the meat to a warmed plate and cover with foil to rest.
  2. Add the remaining olive oil to the pan and stir fry the mushrooms for 5 mins until just starting to colour and any liquid has evaporated.
  3. Heat the lentils according to the pack instructions. Cut the steak into slices. Put the lentils, mushrooms, pesto, rocket and lemon zest and juice in a large bowl and toss together. Divide between 2 plates and arrange the steak on top, scatter over the toasted pine nuts and serve.

Explore more recipes