Dean Edwards served up sizzling grilled steak with lentils and a vinaigrette dressing for a healthy steak dinner on Lorraine.

The ingredients: 2 x 200g sirloin steaks, 1 small carrot fine dice, 1 red onion fine dice, 2 cloves garlic crushed, 2 x 250g ready to eat Puy lentils, 50ml red wine, 150ml beef stock, 5-6 radishes sliced thin, 100g baby spinach, ½ red onion sliced and 150g feta cheese crumbled.

For the vinaigrette: 40ml extra virgin olive oil, 20ml balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey and ½ clove garlic crushed.