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

Ingredients

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

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

View full recipe at Fine Cooking