Lunch

Seared Flank Steak and Lentil Salad with Dijon Vinaigrette

Name: Seared Flank Steak and Lentil Salad with Dijon Vinaigrette
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: 280 g flank steak; 100 g dry French green (Puy) lentils, rinsed; 1 bay leaf; 1 small carrot, finely diced; 2 cups baby arugula; 4 radishes, thinly sliced; 1 small shallot, minced; 1 tbsp Dijon mustard; 1 tbsp red wine vinegar; 2 tbsp extra-virgin olive oil, divided; 1 tsp neutral oil for searing; 1/2 tsp fine sea salt, divided; 1/2 tsp black pepper; 1 tbsp chopped flat-leaf parsley

Hard-seared flank steak is sliced thin across the grain and fanned over warm French green lentils. A punchy Dijon-shallot vinaigrette ties together the peppery arugula and crunchy radish.

546cal per serving 44gprotein 36gcarbs 24gfat 12min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this