Filet Mignon
Ali Slagle
534 ratings with an average rating of 4 out of 5 stars
534
30 minutes
Skirt Steak With Lentil Salad
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 8cups water
- 1pound dried lentils
- 1cup finely diced carrots
- 1bay leaf
- 3sprigs fresh thyme, or 1 teaspoon dried
- Salt to taste
- 1tablespoon Dijon-style mustard
- ¾cup vegetable oil
- ¼cup red-wine vinegar
- 1cup finely chopped onions
- 4tablespoons chopped fresh tarragon or parsley
- Freshly ground pepper to taste
- 4skirt steaks, about ½ pound each, trimmed of excess fat
- 1tablespoon vegetable oil
- 2tablespoons butter
- 2teaspoons finely chopped garlic
- 2tablespoons finely chopped parsley
For the Lentil Salad
For the Steaks
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1344 calories; 82 grams fat; 18 grams saturated fat; 2 grams trans fat; 48 grams monounsaturated fat; 10 grams polyunsaturated fat; 83 grams carbohydrates; 15 grams dietary fiber; 6 grams sugars; 75 grams protein; 2247 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
In a large mixing bowl combine the mustard, ¾ 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.
- Step 3
To prepare the meat, sprinkle it on both sides with salt and pepper and brush with 1 tablespoon of oil.
- Step 4
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.
- Step 5
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.
Private Notes
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Cooking Notes
Judy
Though not specified, it must be outside skirt. Inside is way too tough for the cooking times shown - even marinated it would not work.
kniterati
Had to use London broil which I marinated in 1:1 red wine/olive oil with fresh garlic and rosemary. Cooked in oil in cast-iron skillet 10 minutes the first side, 7 minutes the second, sliced it across the grain, returned portions to the pan for those who prefer it more well done. Deglazed the pan with red wine. Caramelized onions, sautéed portobellos on top. This lentil salad is the best! French green lentils (Baer’s Best, Lover’s Brook Farm, S. Berwick, ME). I will definitely make it again.
sundevilpeg
Outer skirt steak, or inner? Big difference.
Preya
The lentil recipe is delicious--if you are making this for two, I would suggest quartering the amount of lentils. I halved it and still ate lentils for 4 meals afterwards.
renee
I sauteed the carrots and onions together with spices, removed them from pot and cooked lentils in same pot. Added vegetables to lentils with dressing. Served it warm. It was delicious.
Penni Gladstone
Used skirt steak & one chicken breast for the non meat eater. Double to triple the sauce and of course the more garlic the better. We loved the flavor but there wasn't much of the sauce to really make it as flavorful as we wanted. However, the steak has lots of flavor so you decide. Lentils. Way the heck too many lentils. Try half pound as they really plump up
Daphne
it's "Bavette"
matt t
Made for 2 adults and 1 kid. Based on other reviews and experience with other lentil recipes I Reduced the lentils to 4oz and water to 2 cups. Amount of lentils was about right but 2 cups water was too much…maybe 1.5 cups (3:1 by weight) next time. Otherwise pretty good and simple. Finally a sentimental note: 60 minute gourmet always reminds me of my father who had one of the 60 minute gourmet cookbooks and would occasionally cook from the series. I miss him and eating with him.
Bernadette
Made this last evening and must say that it's as easy and tasty as the intro blurb promised. The lentils were perfect. W/regards to the steak, I used a classic 1:3 ration vinegar:oil and let it sit for 30 min. then cooked stovetop in cast iron. Only adjustment I made was to cook 45 seconds/side before letting it rest while making the butter pour-over (which could be optional BTW). Plate needed a little color, so sliced up tomatoes and ate along with steak and lentils. Yum.
monica
doubled the dressing but only used 1/2 of the dressing. served the extra on the side.
Joanna
I would substitute olive oil for vegetable oil, add honey, turmeric and pepper flakes to spice up the lentils a bit. Otherwise, great recipe!
SteveD
Delicious, easy, and about as healthy as a beef recipe gets. My butcher was out of skirt steak today and they recommended using butterflied hangar instead; we liked it better. Tarragon (fresh) instead of parsley for the salad!
Natalie
Is there a decent way to make dairy free (butter free)? I’m currently not able to eat butter :( but still want to make this… can you do w evoo or would that be weird?
Janet
The lentil salad is so delicious. I cooked the lentils with tarragon sprigs from my garden and the added tarragon, mint, parsley and a chopped garlic clove to the dressing. Cut the recipe in half for the 2 of us, but still lots of leftovers.
Kathleen
I often make lentil salad but find that I only need to simmer it for 10 minutes. Otherwise, it's too mushy. I do admit I didn't use this recipe so no carrot. I just toss the cooked lentils with some shallots, wine vinegar, olive oil and salt and pepper.
debdog
I'm a little confused. The oil & vinegar evidently become the dressing on the lentils. Do you fish the lentils out of the dressing when serving? 3/4 of a cup of oil is a lot for 4 people.
Juliet
Those "finely diced carrots" will be WAY overcooked after 20-25 minutes of simmering. I plan to cook the carrots in much larger chunks (like, half a carrot), adding them for the last 15 minutes of cooking, and then dice them after they are cooked.
matt t
Made for 2 adults and 1 kid. Based on other reviews and experience with other lentil recipes I Reduced the lentils to 4oz and water to 2 cups. Amount of lentils was about right but 2 cups water was too much…maybe 1.5 cups (3:1 by weight) next time. Otherwise pretty good and simple. Finally a sentimental note: 60 minute gourmet always reminds me of my father who had one of the 60 minute gourmet cookbooks and would occasionally cook from the series. I miss him and eating with him.
Fairh
Delicious and easy!! I made half of the lentils, and it was PLENTY. Skirt steak took a bit longer to cook, but the cut was probably on the thicker end. I also added red wine to deglaze the pan. Will make again!
Roberto
This was amazing! Added a lot of garlic, and made way too much lentil salad, but boy was this good!
Kitty
A divine recipe! And thank goodness, since we will have leftover lentil salad for many lunches. Makes a lot of such salad!
Preya
The lentil recipe is delicious--if you are making this for two, I would suggest quartering the amount of lentils. I halved it and still ate lentils for 4 meals afterwards.
Sandra
Lentil salad quantity could feed an army! Can easily be cut in half for 4 people. Otherwise delicious.
Bryan
Delicious, classic cooking. I added a halved turnip to the lentils while cooking to give it even more of a traditional flavor. Steak is perfect with just salt and pepper.
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