Smoked Paprika Steak and Lentils with Spinach

Description :

Spice up your steak with smoked paprika and garlic for a meal that the whole family will enjoy. Plus, it's gluten-free.

Ingredient :

  • 3 tbsp. olive oil 
  • 1 clove garlic, finely chopped
  • 1 c. dry lentils (we used black)
  • 1/4 c. dry white wine
  • 3 c. low-sodium chicken broth
  • 2 1-in.-thick strip steaks (about 1½ lbs total)
  • 1 tbsp. smoked paprika, plus more for serving
  • Kosher salt and pepper
  • 1 5-oz pkg. baby spinach
  • Greek yogurt and chopped flat-leaf parsley, for serving

Direction :

  1. In a medium saucepan, heat 1 Tbsp oil and garlic on medium until garlic is sizzling on the edges. Add lentils and toss to coat. Add wine and simmer 2 minutes. Add broth, partially cover, and bring to a boil, then reduce heat and simmer until tender, 20 to 22 minutes. 
  2. Meanwhile, pat steaks dry with a paper towel, then rub with paprika and 1/2 tsp each salt and pepper; shake off any excess. Heat 1 Tbsp oil in a large skillet on medium and cook to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest at least 5 minutes before slicing.
  3. Discard any excess liquid from lentils, then fold in spinach, remaining Tbsp oil, and ¼ tsp each salt and pepper.
  4. Serve steak with lentils. Dollop with yogurt and sprinkle with paprika and parsley if desired.

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