Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, seared skirt steak over spiced lentils. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Seared skirt steak over spiced lentils is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Seared skirt steak over spiced lentils is something that I’ve loved my entire life.
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. Rub the mixture all over the steak, transfer to a plate, and set aside. Remove from the heat, and stir in the cheese, rosemary, lemon zest, and salt and pepper to taste. Spoon the sauce over the steak, drizzle with balsamic glaze, and serve immediately.
To begin with this recipe, we have to prepare a few components. You can cook seared skirt steak over spiced lentils using 13 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Seared skirt steak over spiced lentils:
- Take lentils
- Get olive oil, divided
- Take yellow onion, finely chopped
- Make ready cumin
- Get long red chili finely chopped
- Get minced garlic
- Get tomato paste
- Make ready low sodium chicken stock
- Get fresh squeezed lemon
- Prepare grape tomatoes
- Make ready beef skirt steak
- Prepare baby kale or baby spinach (stems removed)
- Make ready Optional: serve with a bread
Mix in the lime juice, cumin, coriander and pepper. Salmon and lentils is a classic French pairing, but what I loved about this version are the North African touches. The spice mix (which would also be great on pork, a roast chicken, even a skirt steak) included cumin, turmeric, allspice, paprika, cayenne pepper, ground cinnamon, and ground ginger. Here, 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 been seared in a cast-iron pan.
Instructions 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.
The spice mix (which would also be great on pork, a roast chicken, even a skirt steak) included cumin, turmeric, allspice, paprika, cayenne pepper, ground cinnamon, and ground ginger. Here, 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 been seared in a cast-iron pan. A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top. (Jim Wilson. Add lentils and toss to coat. For a quick-fix supper, try Pan-Seared Skirt Steaks.
So that’s going to wrap it up for this special food seared skirt steak over spiced lentils recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
