Careme

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Top Sirloin Steak (8 oz) 1 (8 oz) steak $11.99 sale (reg. $12.49)
• Simple Truth Organic® Whole Carrots Bag (2 lb) 2 medium carrots (about 8 oz), peeled and cut into 1/2-inch coins (use the rest later) $2.99
• Organic Jumbo Yellow Onion (1 lb) 1/2 onion, finely diced $1.49/lb
• Organic Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Organic Lacinato Kale (1 ct) 2 packed cups, thinly sliced $2.79
• Dry green or brown lentils (not provided) 3/4 cup, rinsed
• Dijon mustard (not provided) 1 1/2 tsp
• Red wine (or beef stock) (not provided) 1/3 cup
• Apple cider vinegar or red wine vinegar (not provided) 1 1/2 tbsp
• Olive oil (not provided) 2 tbsp, divided
• Butter (not provided) 1 tbsp
• Kosher salt + black pepper (not provided) to taste
• Smoked paprika (optional) (not provided) 1/2 tsp
• Fresh thyme or dried thyme (optional) (not provided) 1/2 tsp

Instructions

1. Heat the oven to 425°F. Line a small sheet pan with foil or parchment.
2. Prep the carrots: peel and slice 2 medium carrots (about 8 oz) into 1/2-inch coins. Toss with 1 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, and optional 1/2 tsp smoked paprika. Roast at 425°F for 20–25 minutes, tossing once, until browned at the edges and tender.
3. Cook the lentils while carrots roast: in a small pot, combine 3/4 cup rinsed lentils with 2 1/4 cups water and 1/2 tsp salt. Bring to a boil on the stove, then reduce to a gentle simmer and cook 18–25 minutes until tender but not mushy. Drain well.
4. Make the warm lentil-kale base: in the same pot (or a skillet), heat 1 tsp olive oil over medium heat. Add 1/2 finely diced onion and cook 4–5 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds. Stir in the drained lentils and 2 packed cups sliced lacinato kale; cook 1–2 minutes just to wilt.
5. Dress the lentils: stir in 1 1/2 tbsp vinegar and 1 1/2 tsp Dijon mustard. Taste and adjust salt and pepper. Fold in the roasted carrots when they’re done. Keep warm on low.
6. Sear the steak: pat dry the 8 oz sirloin. Season both sides with 3/4 tsp kosher salt and lots of black pepper. Heat a skillet over medium-high heat with 2 tsp olive oil. Sear 2–4 minutes per side (depending on thickness) to your preferred doneness (aim ~130°F for medium-rare). Transfer steak to a plate to rest 5 minutes.
7. Pan sauce: reduce heat to medium. Add 1/3 cup red wine (or stock) to the same skillet and scrape up the browned bits. Simmer 1–2 minutes until slightly reduced. Turn off heat and whisk in 1 tbsp butter. Taste and add a pinch of salt and pepper as needed.
8. Slice the steak against the grain. Serve over the warm lentil–kale–roasted carrot salad and spoon the red-wine pan sauce over top.