SKIRT STEAK WITH LENTIL SALAD
This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column. 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, garlic and parsley, is drizzled over the top. It is classic Franey - uncomplicated, elegant and delicious.
Provided by Pierre Franey
Categories dinner, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- To make the lentil salad, put the water in a large saucepan. Wash the lentils in a colander and add to the saucepan. Add the carrots, bay leaf, thyme and salt. Cover and simmer 20 to 25 minutes. Do not overcook. Drain and remove the bay leaf and thyme sprigs.
- In a large mixing bowl combine the mustard, 3/4 cup of oil and the vinegar, onions, tarragon, salt and pepper. Blend well with a wire whisk. Add the lentils and stir. Serve warm, lukewarm or cool.
- To prepare the meat, sprinkle it on both sides with salt and pepper and brush with 1 tablespoon of oil.
- Heat a cast-iron skillet large enough to hold two steaks over high heat, add the steaks and brown them for 3 minutes for medium-rare. Turn and continue cooking until they are thoroughly browned, about 3 minutes more. Remove to a warm platter. Repeat the procedure for the two remaining steaks.
- Pour the fat from the skillet and reduce the heat. Add the butter, garlic and parsley. Cook briefly, stirring. Add any juices from the platter and blend well. Pour the sauce over the steaks and serve with the lentil salad immediately.
GRILLED STEAK, VEGETABLE, AND QUINOA SALAD WITH YOGURT-TAHINI DRESSING
Grilled fennel, tomatoes, and scallions and cumin-rubbed grilled steak turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long.
Provided by Anna Stockwell
Categories Tomato Kid-Friendly Yogurt Wheat/Gluten-Free Dinner Steak Quinoa Fennel Lentil Spring Summer Grill/Barbecue Quick and Healthy Peanut Free Soy Free Small Plates
Yield Serves 4
Number Of Ingredients 25
Steps:
- Make the quinoa salad:
- Whisk oil, vinegar, honey, and salt in a large bowl. Add quinoa, lentils, dill, and oregano and stir to combine. Set aside.
- Make the yogurt dressing:
- Whisk yogurt, lemon juice, tahini, oil, salt, and 1 Tbsp. water in a small bowl. Set aside.
- Grill the vegetables and steak and assemble the salad:
- Prepare a grill or grill pan for medium-high heat. Brush fennel, tomatoes, and scallions with oil and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill, turning occasionally, until tender and charred in spots, 10-15 minutes; let cool. If using Halloumi cheese, brush with oil and grill, turning occasionally, until charred and warmed through, about 2 minutes per side.
- Meanwhile, rub steak with cumin, remaining 1/2 tsp. salt, and remaining 1/2 tsp. pepper. Grill until medium-rare, 5-7 minutes per side for flank steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.
- Transfer quinoa salad to a large platter. Top with grilled vegetables and steak. Season with additional salt and pepper and top with fennel fronds. Serve immediately with yogurt dressing alongside.
- Do Ahead
- The yogurt dressing can be chilled for up to 3 days.
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- Combine the lentils, turmeric and 7 cups of water in a medium saucepan and bring to a boil. Reduce the heat to medium-low, cover, and simmer until tender, about 25-30 minutes. Drain well, reserving ¼ cup of the cooking liquid. Transfer to a large bowl and set aside.
- While the lentils are cooking, heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion, garlic, cumin, coriander, 1 teaspoon salt, and ½ teaspoon pepper and cook until softened and golden, about 5 minutes. Add the reserved lentil cooking liquid and cook, stirring, until most of it is absorbed, about 2 minutes. Transfer the onion mixture to the bowl with the lentils. Add the carrot, parsley, raisins, lemon juice, lemon zest, and the remaining 1 tablespoon oil and toss to combine. Season to taste with salt and pepper and keep warm.
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- Put the lentils in a saucepan and add plenty of water. Bring to the boil, then reduce the heat and simmer for 30-40 minutes until tender, occasionally skimming off any scum that rises to the surface. Drain, then cover the pan with a plate and leave to cool.
- In a medium bowl, combine the anchovies, shallot, garlic, mustard, capers, herbs and vinegar, mixing well. Add a drizzle of olive oil, then wait for the mixture to soak it up before adding a drizzle more. Season the herb sauce with salt and set aside.
- Rub the steak all over with the 1 tbsp sunflower oil, followed by the pepper and thyme. Heat a little extra sunflower oil in a small frying pan – it should be hot enough for ?the steak to sizzle immediately when put in the pan. Fry the steak for 2-3 minutes on both sides for medium-rare (see tip). Season well with salt on both sides just before removing from the pan, then transfer to a board and allow to rest.
- Add the lentils to the herb sauce and combine well. (The lentils can be warmed through in a drizzle of oil first if you prefer a warm salad.) Thickly slice the steak across the grain, then pour any juices that seep from the meat into the lentil salad and stir well. Serve while the meat is warm.
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