Moroccan-Spiced Roasted Hanger Steak with Carrots and Warm Lentil Salad

Moroccan-Spiced Roasted Hanger Steak with Carrots and Warm Lentil Salad
Photo by Scott Phillips

Ingredients

  • 1-½ lb. beef hanger steak, trimmed
  • 1-½ cups French green lentils, picked through, rinsed, and drained
  • 8 medium carrots (about 1-½ lb.), halved crosswise, thicker ends halved or quartered lengthwise, cut into uniform 1-inch pieces
  • 2 Tbs. extra-virgin olive oil
  • ½ tsp. ground cinnamon
  • ¼ cup chopped fresh flat-leaf parsley
  • ½ tsp. coriander seed, toasted and ground
  • + 15 more ingredients
    • 2 tsp. granulated sugar
    • ¼ to ½ tsp. crushed red pepper flakes
    • 2 to 3 Tbs. fresh lemon juice
    • 2 medium cloves garlic, mashed into a paste
    • Kosher salt
    • Freshly ground black pepper
    • ½ tsp. coriander seeds, toasted and ground
    • 2 tsp. finely grated lemon zest
    • ½ tsp. ground ginger
    • Kosher salt and freshly ground black pepper
    • 1 medium clove garlic, minced
    • 2 Tbs. extra-virgin olive oil
    • 1 medium red onion, finely chopped
    • 1 tsp. cumin seeds, toasted and ground
    • ¼ cup chopped fresh cilantro

Position a rack in the center of the oven and heat the oven to 450°F.

View full recipe at Fine Cooking

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