Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, seared skirt steak over spiced lentils. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Seared skirt steak over spiced lentils is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Seared skirt steak over spiced lentils is something that I have loved my whole 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. Heat a frying pan with a glug of olive oil, add the chard and kale, then season. Rub the mixture all over the steak, transfer to a plate, and set aside. Remove the steak from the grill pan, shaking off the excess salt, and place on a warm plate.
To get started with this recipe, we have to first prepare a few components. You can have 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 1 can lentils
- Get 2 tbs olive oil, divided
- Take 1 yellow onion, finely chopped
- Get 2 tbs cumin
- Make ready 1 long red chili finely chopped
- Take 2 tbs minced garlic
- Take 1-2 tbs tomato paste
- Prepare 1 1/2 cup low sodium chicken stock
- Prepare 2 tbs fresh squeezed lemon
- Take Handful grape tomatoes
- Take 1 package beef skirt steak
- Get Handful baby kale or baby spinach (stems removed)
- Make ready Optional: serve with a bread
For a quick-fix supper, try Pan-Seared Skirt Steaks. The skirt steaks are a great make-ahead option as well. Halve, seed, and mince jalapeño pepper. 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.
Halve, seed, and mince jalapeño pepper. 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. See recipes for Seared skirt steak over spiced lentils too. Place steak on grill or in the skillet on top of the stove.
So that’s going to wrap this up for this exceptional food seared skirt steak over spiced lentils recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
