By Hannah Powling
Michelin star Chef Kevin Love is known for his recent, and rather big career transition.
After four and a half years at at the multi-award winning Heston Blumenthal’s The Hinds Head pub in Bray – Love decided to leave the much-praised restaurant and jump ship to…wait for it.. Lidl’s.
Love will help the chain store source gourmet ingredients and take on the role as ‘chef in residence at Lidl’ and will regularly be creating seasonal and exclusive recipes for Lidl. In his promotional video on Lidl UK, Love describes his love for cooking, how he grew up cooking alongside his mother; and developed a natural flare for cooking using fresh food. He explains how much he was impressed at the quality of Lidl’s produce, which has the upmost importance when it comes to preparing high-quality meals.
So, good quality food is accessible to everyone, and certainly achievable on a budget; and this is the important message that Kevin Love is spreading. You can do it!
Here is one quick, and summer-perfect recipe that we thought was definitely worth sharing with you:
Warm Beef Salad
Serves 4 people
Prep and marinade time 30 mins
Cook time 5 mins
Top Tip: Resting a steak after cooking is vitally important as it allows the meat to relax and retain its juices, a simple tip is to rest the steak for the same amount of time that you cooked it for.
Ingredients
4 tbsp soy sauce
2 tsp olive oil plus more for frying
4 garlic cloves minced
1 small red chili diced
2 packs 454g deluxe sirloin steak
2 packs living salad leaves
1/2 cucumber
5 radishes
4 spring onions
1 handful of frozen peas
Salt and black pepper
10g coriander roughly chopped
5g mint roughly chopped
5g basil torn
Dressing
3 tbsp soy sauce
Juice of 2 limes
1 tbsp olive oil
1 tbsp runny honey
Method
- Mix the soy sauce, olive oil, garlic and chili together. Put the beef in the marinade and coat all over. Leave for at least 30 minutes at room temperature
- While the beef is marinating make the dressing, add all the ingredients into a bowl and mix to combine.
- Peel and cut the cucumber into batons, slice the radishes very thinly and finely chop the spring onions
- Drain the beef from its marinade and pat dry on kitchen paper, heat some oil in a pan over a high heat and cook for 4-5 mins, turning frequently, set aside to rest for 5 minutes saving the pan! (if you prefer your beef more cooked, simply cook for longer)
- While the beef is resting, warm the dressing in the pan the beef was cooked in to capture all the flavour from the beef, be careful not to boil. Add the frozen peas into the pan with the dressing and remove from the heat; this will defrost the peas and cook them enough to eat and will also cool the dressing down slightly.
- In a large bowl mix the salad leaves, cucumber, radish, spring onions and the herbs, add the dressing with the peas saving a couple of spoonfuls and mix everything together to coat in the dressing.
- Season the rested beef on both sides with salt and black pepper and slice very thinly, mix with the remaining marinade and any resting juices.
Divide the salad between your serving plates and arrange the beef on top.
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