Seared skirt steak over spiced lentils
Seared skirt steak over spiced lentils

Hello everybody, it’s Brad, 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. This time, I will make it a little bit unique. This will be really delicious.

Seared skirt steak over spiced lentils is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Seared skirt steak over spiced lentils is something which I have loved my entire life. They are nice and they look wonderful.

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. Heat a frying pan with a glug of olive oil, add the chard and kale, then season. Place oil, garlic, and rosemary in heavy small saucepan.

To get started with this particular recipe, we have to first prepare a few components. You can cook seared skirt steak over spiced lentils using 13 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Seared skirt steak over spiced lentils:
  1. Prepare lentils
  2. Prepare olive oil, divided
  3. Take yellow onion, finely chopped
  4. Make ready cumin
  5. Take long red chili finely chopped
  6. Get minced garlic
  7. Make ready tomato paste
  8. Make ready low sodium chicken stock
  9. Make ready fresh squeezed lemon
  10. Prepare grape tomatoes
  11. Get beef skirt steak
  12. Take baby kale or baby spinach (stems removed)
  13. Get 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. Rub steaks all over with spice mixture.

Instructions to make Seared skirt steak over spiced lentils:
  1. 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.
  2. 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.
  3. 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. Rub steaks all over with spice mixture. To cook the steak, combine the oil, spices, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Rub the mixture evenly over the steak. Heat a grill (or grill pan) to medium-high.

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