Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, seared skirt steak over spiced lentils. One of my favorites. This time, I am going to make it a little bit tasty. This will be really 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 daily. It is easy, it is fast, it tastes delicious. Seared skirt steak over spiced lentils is something which I’ve loved my entire life. They’re fine 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. Crush the garlic, slice the spring onions and toss with the lentils and vinegar to taste. Wipe the frying pan clean and put back over a high heat. Brush the steaks with oil and season.

To get started with this particular recipe, we have to first 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 that.

The ingredients needed to make Seared skirt steak over spiced lentils:

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

Mix in the lime juice, cumin, coriander and pepper. Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet. 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, garli.

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.

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, garli. Salmon and lentils is a classic French pairing, but what I loved about this version are the North African touches. The spice mix (which would also be great on pork, a roast chicken, even a skirt steak) included cumin, turmeric, allspice, paprika, cayenne pepper, ground cinnamon, and ground ginger. (Can't you just smell the spice mix already? Asian Marinated Skirt Steak with Rice Noodles.

So that is 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 that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!