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Seared Flank Steak with BBQ Lentils, Pickled Jalapenos and Kale

Seared Flank Steak with BBQ Lentils, Pickled Jalapenos and Kale

These BBQ lentils are undeniably moreish – you’ll want to put them with everything!


  • Serves 2

  • 25

  • 3 pans

  • Beginner

Suitable for gluten-free

Tomatoey French Puy & Green Lentils


For the alabama hot sauce

  • 100g mayonnaise
  • 25ml cider vinegar
  • 2 tbsp horseradish
  • 1 tbsp sweet chilli sauce (hot)
  • pinch of sugar
  • salt and pepper


  1. Warm a sauce pan to medium heat and cook onions for 2-3 minutes
  2. Add garlic and cook for a further 1 minute
  3. Add the pack of lentils and BBQ sauce and simmer for 2-3 minutes. Adjust seasoning to taste
  4. In a small bowl, mix together the ingredients for the alabama hot sauce and set aside
  5. Heat the grill and season steaks with salt and pepper, grill for 3-4 minutes per side and set aside to rest for 5 minutes. Slice thinly against the grain
  6. Add oil to a warm pan and sauté kale for 3 minutes, may need a splash of water to steam a bit
  7. Serve all together on a plate, pour the sauce over the steak and top with chopped jalapeno and parsley

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