YOUR SOLIN GENERATED RECIPE
Carne Asada with Braised Lentils
Tender flank steak seared to perfection and served over savory lentils braised in a rich, aromatic beef broth for a deeply satisfying meal.
INGREDIENTS
6 oz flank steak
0.25 cup dry brown lentils
1 cup low-sodium beef broth
0.5 tbsp extra virgin olive oil
0.25 cup white onion
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
0.5 tbsp lime juice
PREPARATION
Rinse the lentils under cold water and place them in a small saucepan with the beef broth, minced garlic, and half of the diced onion.
Bring the lentils to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until tender and most liquid is absorbed.
While lentils simmer, season the flank steak on both sides with sea salt and black pepper.
Heat the olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
Sear the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired level of doneness.
Remove the steak from the pan and let it rest on a cutting board for 5 minutes before slicing thinly against the grain.
Stir the lime juice into the braised lentils and portion them into a bowl.
Top the lentils with the sliced steak, the remaining raw diced onion, and fresh cilantro.