Grilled beefsteak with baked lentils
4 servings
60 minutes
Grilled beef steak with baked lentils is a blend of simplicity and elegance in European cuisine. The fried steak infused with rosemary and olive oil gains a rich flavor with a crispy crust, tender texture inside, and a subtle citrus accent from lemon. As a side dish – baked lentils with herbs and spices enriched with delicate hints of garlic, paprika, and fresh greens. This dish is perfect for dinner in a cozy atmosphere, creating a harmonious combination of protein ingredients with lightness and richness of flavor. It embodies the European philosophy of eating – balancing simple yet quality products with exquisite presentation. A great choice for those who appreciate depth of flavor and nutrition in every bite.
1
Flatten the steaks with your palms. Chop the rosemary and mix it with olive oil. Rub the steaks with the rosemary oil and let them sit while the pan heats up. Sear the steaks for 3 minutes on each side. Sprinkle with coarse salt and freshly ground black pepper. Place the steaks in the oven for 4 minutes to cook slightly. Serve with lemon wedges and baked lentils.
- Beef: 4 pieces
- Olive oil: to taste
- Rosemary: to taste
- Salt: pinch
- Ground black pepper: pinch
- Lemon: 1 piece
- Canned lentils: 200 g
2
Place the lentils in a pot. Blend the bread, paprika powder, garlic, lemon, orange zest, and parsley together. Pour the mixture over the lentils in the pot, drizzle with lemon-flavored oil. Place in the oven and bake until crispy. Before serving, garnish with herbs and lemon.
- Canned lentils: 200 g
- Paprika: to taste
- Garlic: 4 cloves
- Parsley: 100 g
- Stale white bread: 100 g
- Lemon: 1 piece