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

  • 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
  • - Thyme Bunched Herb
  • 50G Picard Chopped Flat Parsley
  • 700G Navarrico Lentejas - Brown Lentils, 700G
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • 125G Daylesford Organic Brandy Butter
  • 250G Shallot Onion - 250g
  • 100G Terre Exotique Winemaker'S Salt, 100G
  • - Ktc Vegetable Oil
  • - Ponti Red Wine Vinegar
  • 500G Cracked Black Pepper Catering Size, 500G
  • - Honey & Mustard Sauce

Instructions

  1. 1. In a large saucepan, bring 8 cups of water to a boil.
  2. 2. Rinse 1 cup of lentils in a colander under cold water and add them to the saucepan.
  3. 3. Add 1 cup of diced carrots, 1 bay leaf, 3 sprigs of thyme, and 1 teaspoon of salt to the saucepan. Cover and simmer for 20 to 25 minutes, ensuring the lentils are tender but not overcooked.
  4. 4. Drain the lentils and remove the bay leaf and thyme sprigs. Set the lentils aside to cool slightly.
  5. 5. In a large mixing bowl, whisk together 1 tablespoon of honey mustard sauce, 3/4 cup of vegetable oil, 1/4 cup of red-wine 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 lentils to the bowl and toss gently to combine. Serve the lentil salad warm, lukewarm, or cool.
  7. 7. Season 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. Cook the glazed carrots for 3 minutes on each side, or until thoroughly browned. Remove to a warm platter and repeat.
  9. 9. Pour off excess fat from the skillet and reduce the heat to medium. Add 2 tablespoons of brandy butter, 2 teaspoons of minced shallot, 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 and serve immediately with the lentil salad.