Grilled Skirt Steak With Herb Lentil Salad Recipe

Fusion cuisine

Grilled Skirt Steak with Herb Lentil Salad recipe

About this recipe

A hearty and diabetic-friendly dinner featuring perfectly grilled skirt steak paired with a flavorful lentil salad infused with fresh herbs and a tangy mustard vinaigrette.

Ingredients

  • 25 g Parsley
  • 200 g Orange Carrot (Gajar)
  • 30G Primi Piatti Thyme Flakes
  • 100 g Sambar Onion Peeled
  • 125 g Mooz Butter Garlic & Herbes
  • 100 g Garlic - Single Clove
  • - Sprouted Mung Beans
  • 100 g Catch Sprinklers - Iodized Table Salt
  • 180 g Devavo Dijon Mustard Sauce (Classic French)
  • 850 g Oleev Smart Vitafit Edibale Vegetable Oil
  • 100 g Catch Sprinklers - Black Pepper Powder
  • 500 ml American Garden Apple Cider Vinegar

Instructions

  1. 1. In a large saucepan, bring 8 cups of water to a boil.
  2. 2. Rinse 1 cup of sprouted mung beans in a colander under cold water and add them to the saucepan.
  3. 3. Add 1 cup of diced carrots, 3 sprigs of thyme, and 1 teaspoon of salt to the saucepan. Cover and simmer for 20 to 25 minutes, ensuring the mung beans are tender but not overcooked.
  4. 4. Drain the mung beans and set the mung beans aside to cool slightly.
  5. 5. In a large mixing bowl, whisk together 1 tablespoon of Dijon mustard, 3/4 cup of vegetable oil, 1/4 cup of apple cider vinegar, 1 cup of finely chopped onion, 4 tablespoons of chopped parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground pepper.
  6. 6. Add the cooked mung beans to the bowl and toss gently to combine. Serve the mung bean salad warm, lukewarm, or cool.
  7. 7. Season the mung beans with 1 teaspoon of salt and 1/2 teaspoon of freshly ground pepper. Brush with 1 tablespoon of vegetable oil.
  8. 8. Heat a cast-iron skillet over high heat. Add the mung beans and cook for 3 minutes, stirring occasionally, until heated through. Remove to a warm platter.
  9. 9. Pour off excess fat from the skillet and reduce the heat to medium. Add 2 tablespoons of butter, 2 teaspoons of minced garlic, and 2 tablespoons of chopped parsley. Cook briefly, stirring, until fragrant.
  10. 10. Add any juices from the platter to the skillet and stir to combine. Pour the sauce over the mung beans and serve immediately with the mung bean salad.