Hey everyone, Welcome to our recipe site. 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 popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Seared skirt steak over spiced lentils is something that I have loved my entire life. They are fine 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 been seared in a cast-iron pan. Kosher salt and freshly ground black pepper. But pan-seared steak doesn't really provide much sauce of its own.
To begin with this particular recipe, we must prepare a few ingredients. 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:
- 1 can lentils
- 2 tbs olive oil, divided
- 1 yellow onion, finely chopped
- 2 tbs cumin
- 1 long red chili finely chopped
- 2 tbs minced garlic
- 1-2 tbs tomato paste
- 1 1/2 cup low sodium chicken stock
- 2 tbs fresh squeezed lemon
- Handful grape tomatoes
- 1 package beef skirt steak
- Handful baby kale or baby spinach (stems removed)
- 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. Cooking skirt steak: Skirt steaks take to marinades even better than flank steaks and are best cooked quickly over high heat, although it can also be slow-cooked and braised. Skirt steak is best seared or grilled and makes a great stir-fry meat. It is the classic cut used in fajitas.
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.
Skirt steak is a meat lover's dream! This thin, quick-cooking cut is loaded with beefy flavor and stays tender and juicy after briefly searing in a hot pan. Skirt steak can be simply seasoned or marinated for extra gusto – it's often used to make fajitas. It's best cooked in high heat for a short time, to deliver. Pour the sauce over the steaks and serve with lime wedges.
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