Moroccan-Spiced Warm Lentil and Steak Salad

This recipe represents the great flavors of Morocco! Pair it with a side of broccoli to add flavor and color.
We love the flavors so we like to up the spice quantities when cooking this favorite!

Ingredients: (2 servings)

Salad:
1 cup lentils, picked through, rinsed, and drained
1/4 teaspoon turmeric
1 tablespoon extra-virgin olive oil
1/2 medium red onion, thinly sliced
1/2 large clove garlic, minced
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
Kosher salt and freshly ground black pepper
1 medium carrots, peeled and minced or grated
1/4 cup chopped fresh flat-leaf parsley leaves
1/4 cup golden raisins
1 teaspoon lemon zest
1 ½ tablespoon lemon juice

Steak:
1/2 tablespoon extra-virgin olive oil
1/8 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/2 medium clove garlic, mashed into a paste
Kosher salt and freshly ground black pepper
8 Once flank or skirt steak, cut into 2 to 3 equal pieces
Vegetable oil for the grill

Directions:
Combine the lentils, turmeric and 3 ½ 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 1/8 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, ½ teaspoon salt, and ¼ 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 ½ tablespoon oil and toss to combine. Season to taste with salt and pepper and keep warm.

To cook the steak, combine the oil, spices, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Rub the mixture evenly over the steak. Heat a grill (or grill pan) to medium-high. Brush the pan with oil and cook the steak for 3-4 minutes each side for medium rare. Transfer to a board, cover loosely with foil, and rest for 5 minutes. Thinly slice the steak against the grain and serve with the lentils.

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