Equipment
Ingredients
Skirt Steak
- 600 g skirt steak, patted dry
- 15 ml olive oil
- 8 g kosher salt
- 3 g black pepper, freshly ground
Lentils
- 250 g french green lentils, rinsed
- 750 ml chicken broth, low sodium
- 1 bay leaf
- 100 g carrot, finely diced
- 50 g celery, finely diced
- 50 g shallot, finely diced
Dijon Vinaigrette
- 30 g dijon mustard
- 30 ml red wine vinegar
- 60 ml extra virgin olive oil
- 10 g honey
- 3 g kosher salt
- 10 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Season the patted-dry skirt steak generously with kosher salt and black pepper. Leave it on a cutting board at room temperature while preparing the lentils.
In a medium saucepan, combine the rinsed lentils, chicken broth, bay leaf, finely diced carrot, celery, and shallot. Bring to a rapid boil over medium-high heat.
Once boiling, reduce the heat to low, cover slightly, and simmer the lentils until tender but still retaining a bite, about 20 to 25 minutes. Drain any excess liquid using a colander and discard the bay leaf.
While the lentils simmer, combine the Dijon mustard, red wine vinegar, honey, and salt in a mixing bowl. Vigorously whisk in the extra virgin olive oil in a slow, steady stream until emulsified.
Heat a cast iron skillet over high heat until smoking. Add the olive oil. Carefully place the skirt steak in the skillet using tongs to prevent oil splatter.
Cook the steak for 2 to 3 minutes per side. Use a meat thermometer to check the thickest part; aim for an internal temperature of 54 degrees C or 130 degrees F for a medium-rare finish.
Remove the steak from the skillet and place it on a clean cutting board. Tent loosely with foil and let it rest for 10 minutes to allow juices to redistribute. Wash tongs and wash hands to avoid cross-contamination.
Transfer the warm, drained lentils to the mixing bowl with the Dijon vinaigrette. Add the chopped fresh parsley and gently fold until the lentils are completely coated in the dressing.
After resting, slice the skirt steak against the grain into thin strips. Slicing with the grain will result in impossibly chewy meat.
Divide the warm lentil salad among serving plates. Fan the sliced skirt steak over the top of the lentils, pouring any residual steak juices from the cutting board over the meat.
Chef's Notes
- Skirt steak takes marinades and dry rubs exceptionally well. For an earthy boost, rub the raw steak with a teaspoon of ground cumin and smoked paprika before searing.
- French green lentils (Puy lentils) are strictly chosen for this recipe due to their structural integrity. They hold their shape brilliantly when boiled, unlike brown or red lentils which disintegrate.
- The vinaigrette utilizes residual warmth. Dressing the lentils while they are fresh off the stove allows them to absorb the vinegar and mustard far better than if they were cooled.
- Always carryover cook in your mind. Pulling the steak at 54C ensures it will climb slightly to a perfect medium-rare during the resting phase.
Storage
Refrigerator: 3 days — Store steak and lentils in separate airtight containers.
Reheating: Reheat lentils gently in a saucepan with a splash of broth. Serve steak cold, or briefly warm in a skillet to prevent overcooking.
