Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, seared skirt steak over spiced lentils. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Seared skirt steak over spiced lentils is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Seared skirt steak over spiced lentils is something that I have loved my entire life. They are nice and they look fantastic.
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. Remove the steak from the grill pan, shaking off the excess salt, and place on a warm plate.
To begin with this recipe, we have to prepare a few ingredients. 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:
- Prepare lentils
- Get olive oil, divided
- Take yellow onion, finely chopped
- Get cumin
- Get long red chili finely chopped
- Take minced garlic
- Get tomato paste
- Prepare low sodium chicken stock
- Take fresh squeezed lemon
- Make ready grape tomatoes
- Take beef skirt steak
- Prepare baby kale or baby spinach (stems removed)
- Get Optional: serve with a bread
The skirt steaks are a great make-ahead option as well. Halve, seed, and mince jalapeño pepper. Add lentils and toss to coat. 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.
Add lentils and toss to coat. 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. Place steak on grill or in the skillet on top of the stove. Remove steak from pan, tent with foil.
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