Skirt Steak With Lentil Salad

By Pierre Franey

Updated August 14, 2016

  • Jim Wilson/The New York Times
Media 1 of 1
Total Time
45 minutes
Rating
5(559)
Comments
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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.

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

FOR THE LENTIL SALAD

  • 8 cups water

  • 1 pound dried lentils

  • 1 cup finely diced carrots

  • 1 bay leaf

  • 3 sprigs fresh thyme, or 1 teaspoon dried

  • Salt to taste

  • 1 tablespoon Dijon-style mustard

  • ¾ cup vegetable oil

  • ¼ cup red-wine vinegar

  • 1 cup finely chopped onions

  • 4 tablespoons chopped fresh tarragon or parsley

  • Freshly ground pepper to taste

FOR THE STEAKS

  • 4 skirt steaks, about ½ pound each, trimmed of excess fat

  • 1 tablespoon vegetable oil

  • 2 tablespoons butter

  • 2 teaspoons finely chopped garlic

  • 2 tablespoons finely chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

83 grams carbs; 163 milligrams cholesterol; 1348 calories; 48 grams monosaturated fat; 10 grams polyunsaturated fat; 18 grams saturated fat; 82 grams fat; 2 grams trans fat; 15 grams fiber; 2249 milligrams sodium; 76 grams protein; 6 grams sugar

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.

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Preparation

  1. 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.

  2. 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.

  3. Step 3

    To prepare the meat, sprinkle it on both sides with salt and pepper and brush with 1 tablespoon of oil.

  4. 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.

  5. 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.

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Ratings

5 out of 5
559 user ratings
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Comments

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.

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.

Linda

The lentil salad alone is 5-star. I added a few beef bouillon cubes to the water when preparing the lentils. The sauce for the skirt steak was very simple and elevated the whole dish.

Ruth

How does this not have more comments in the perfection of this recipe! It’s is good! We make the lentil salad on the regular AS IS! Delicious and a serious crowd pleaser! Make it!! NOW!

Gloria O.

Remember to use vegetable oil NOT olive oil, the high temperature will burn the olive oil. 1/2 lb lentils is enough amount for 4 people in my opinion, but this leftover salad will keep well. 1/2 lb steak per person is fine. My meat was very tender. An easy and tasty recipe!!

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