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Seared skirt steak with spiced lentils
Seared skirt steak with spiced lentils
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Enhance dinners affordably with hearty lentils for delicious, satisfying meals.
Ingredients:
  • 250.00 ml dried French-style lentils, rinsed (see notes)
  • 36.40 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 5.00 gm ground cumin
  • 1 long red chilli, thinly sliced
  • 22.20 gm tomato paste
  • 382.50 gm salt reduced chicken style liquid stock
  • 42.00 gm lemon juice
  • 250g cherry tomatoes, halved
  • 600g piece beef skirt steak
  • 2.50 gm smoked paprika
  • 1/2 bunch kale, roughly chopped
  • Crusty bread, to serve
Instructions:
  • Boil lentils in a saucepan of water as per packet instructions until tender. Drain thoroughly.
  • Heat half of the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, for 3 to 4 minutes until softened.
  • Sprinkle in cumin, chili, and garlic. Sauté until fragrant. Pour in tomato paste, stock, half of the lemon juice, and lentils. Simmer until thickened, stirring occasionally for about 5 minutes. Mix in the tomato and continue cooking for another 2 minutes.
  • Trim off any extra fat from the beef and discard it. Using a meat mallet, pound the beef until it is 5mm thick. Cut the beef into 2 pieces. Rub the meat with the remaining oil, sprinkle with paprika and the rest of the lemon juice, and season with salt and pepper.
  • Heat a large frying pan over high heat until sizzling. Sear beef for 2 to 3 minutes per side for medium doneness, then transfer to a plate and cover loosely with foil. Let it rest for 10 minutes. Slice beef thinly. Add kale to lentil mixture and stir until just wilted. Serve spiced lentils topped with beef alongside crusty bread.

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