Steps to Make Gordon Ramsay Seared skirt steak over spiced lentils

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, seared skirt steak over spiced lentils. 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.

Seared skirt steak over spiced lentils is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Seared skirt steak over spiced lentils is something that 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 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. 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.

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

See more of Matt Moore's recipes in A Southern. Pour the sauce over the steaks and serve with lime wedges. Pat the steak dry and season with salt and pepper. Place the oil in a heavy pan and heat it over medium-high heat.

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.

Pat the steak dry and season with salt and pepper. Place the oil in a heavy pan and heat it over medium-high heat. Add the garlic and thyme leaves, and let cook until butter turns golden brown. 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.

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