Hey everyone, it is me again, Dan, welcome to my 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. For mine, I am going to 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 been seared in a cast-iron pan. A simple sauce, made by deglazing the pan with butter, garlic and parsley. But pan-seared steak doesn't really provide much sauce of its own. The solution: Toss some juicy cherry tomatoes and chilies into the skillet as the steak Heat remaining tablespoon olive oil in a large cast iron or stainless steel skillet over high heat until lightly smoking.

Seared skirt steak over spiced lentils is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Seared skirt steak over spiced lentils is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. 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:

1. Make ready 1 can lentils
2. Take 2 tbs olive oil, divided
3. Take 1 yellow onion, finely chopped
4. Take 2 tbs cumin
5. Get 1 long red chili finely chopped
6. Prepare 2 tbs minced garlic
7. Make ready 1-2 tbs tomato paste
8. Prepare 1 1/2 cup low sodium chicken stock
9. Prepare 2 tbs fresh squeezed lemon
10. Prepare Handful grape tomatoes
11. Get 1 package beef skirt steak
12. Take Handful baby kale or baby spinach (stems removed)
13. Take Optional: serve with a bread

I like to pan-sear this all-in-one cut over really high heat in my cast-iron skillet to create a nice char on the outside of. Both skirt steak and flank steak are lean cuts of beef that are often grilled, pan-seared on the stovetop, or stir-fried. Flank steak comes from the flank primal, the abdominal area right next to the short plate, where the skirt is located. It has a less intense beefy flavor compared to the skirt, and it.

Steps 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.

Flank steak comes from the flank primal, the abdominal area right next to the short plate, where the skirt is located. It has a less intense beefy flavor compared to the skirt, and it. Spice-Rubbed Seared Tuna Steaks With Balsamic Reduction. Make the balsamic reduction: Place the balsamic vinegar, lemon juice, and garlic in a small saucepan over medium-low heat. Seared Tuna Steaks with Citrusy Soy Sauce.

So that’s going to wrap it up with this exceptional food seared skirt steak over spiced lentils recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!