In The Kitchen
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 :
- 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.
- 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.
- Discard any excess liquid from lentils, then fold in spinach, remaining Tbsp oil, and ¼ tsp each salt and pepper.
- Serve steak with lentils. Dollop with yogurt and sprinkle with paprika and parsley if desired.
