Equipment
Ingredients
Lentil Salad
- 200 g french green lentils, rinsed and picked over
- 700 ml water or low-sodium beef broth
- 100 g carrot, finely diced
- 50 g celery, finely diced
- 40 g shallot, finely diced
- 10 g fresh parsley, finely chopped
Dijon Vinaigrette
- 30 g dijon mustard
- 45 ml red wine vinegar
- 75 ml extra virgin olive oil
- 1 garlic, minced
- 3 g kosher salt
- 1 g black pepper, freshly ground
Steak
- 600 g skirt steak, trimmed of excess silver skin
- 6 g kosher salt
- 2 g black pepper, freshly ground
- 15 ml neutral oil, such as canola or grapeseed
Nutrition (per serving)
Method
In a medium saucepan, combine the lentils and water or broth. Bring to a boil over medium-high heat, then reduce the heat to low. Simmer gently until the lentils are tender but still retain a slight bite, about 20 to 25 minutes.
While the lentils cook, prepare the vinaigrette. In a mixing bowl, whisk together the Dijon mustard, red wine vinegar, minced garlic, salt, and black pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing is fully emulsified.
Drain any excess liquid from the cooked lentils. While the lentils are still warm, transfer them to a large bowl and mix with the diced carrot, celery, shallot, fresh parsley, and half of the prepared vinaigrette. Set aside to marinate.
Pat the skirt steak thoroughly dry with paper towels. Season generously on both sides with the kosher salt and black pepper.
Place a cast iron skillet over high heat until it begins to smoke lightly. Add the neutral oil and swirl to coat the bottom of the pan.
Carefully place the skirt steak into the hot skillet. Sear without moving for 2 to 3 minutes until a dark, caramelized crust forms. Flip the steak and sear the other side for another 2 to 3 minutes for medium-rare, or until an internal temperature of 54 degrees Celsius (130 degrees Fahrenheit) is reached.
Transfer the cooked steak to a cutting board. Let it rest undisturbed for 10 minutes to allow the meat fibers to relax and the juices to redistribute.
Identify the direction of the long muscle fibers running across the steak. Using a sharp chef knife, slice the meat thinly across the grain at a slight angle.
Divide the warm lentil salad evenly among four plates. Arrange the sliced skirt steak over the lentils and drizzle the remaining Dijon vinaigrette directly over the meat and salad. Serve immediately.
Chef's Notes
- Skirt steak takes well to high heat very quickly. Ensure your skillet is smoking hot before adding the meat, otherwise you will end up overcooking the center before a crust forms.
- Resting the steak is critical; if you slice it immediately, the juices will bleed out and water down the sharp vinaigrette and lentil base.
- Puy lentils (French green lentils) are highly recommended over standard brown lentils because their thicker skins help them hold their shape beautifully in salads.
Storage
Refrigerator: 3 days — Store the steak and lentil salad in separate airtight containers. Reheat the steak gently to avoid overcooking.
Freezer: 1 month — The cooked lentils freeze well; however, the seared steak is best enjoyed fresh or from the refrigerator.
