Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, seared skirt steak over spiced lentils. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's. Crush the garlic, slice the spring onions and toss with the lentils and vinegar to taste. Wipe the frying pan clean and put back over a high heat. Brush the steaks with oil and season.
Seared skirt steak over spiced lentils is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Seared skirt steak over spiced lentils is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have seared skirt steak over spiced lentils using 13 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Seared skirt steak over spiced lentils:
- Take lentils
- Make ready olive oil, divided
- Make ready yellow onion, finely chopped
- Get cumin
- Get long red chili finely chopped
- Make ready minced garlic
- Get tomato paste
- Make ready low sodium chicken stock
- Make ready fresh squeezed lemon
- Take grape tomatoes
- Make ready beef skirt steak
- Get baby kale or baby spinach (stems removed)
- Make ready Optional: serve with a bread
Transfer the steak to a plate and let rest while you make the garlic butter. Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet. Arrange the steak in the dish and turn to coat with the marinade. Season beef with red pepper, onion powder, adobo, garlic powder, sazon, soy sauce, chicken bouillon cube, oregano & olive oil.
Steps to make Seared skirt steak over spiced lentils:
- Heat 1/2 the oil in a large saucepan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add cumin, chilli and garlic. Cook, stirring, for 1 minute or until fragrant. Add tomato paste, stock, about 1/2 the lemon juice and lentils. Cook, stirring occasionally, for 5 minutes or until mixture thickens. Stir in tomato. Cook for 2 minutes.
- Stir in tomato. Cook for 2 min. Meanwhile, trim excess fat from beef and discard. Using a meat mallet, pound beef to 5mm thick. Cut into 2 pieces. Rub with remaining oil. Sprinkle with paprika and remaining lemon juice. Season with salt and pepper.
- Heat a large frying pan over high heat. Cook beef for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 10 minutes to rest. Slice beef. Add kale to lentil mixture. Stir until just wilted. Top spiced lentils with beef and serve with crusty bread.
Arrange the steak in the dish and turn to coat with the marinade. Season beef with red pepper, onion powder, adobo, garlic powder, sazon, soy sauce, chicken bouillon cube, oregano & olive oil. Heat a pot over medium heat with olive oil. Add beef & brown on each side. Salmon and lentils is a classic French pairing, but what I loved about this version are the North African touches.
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