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

Ingredients

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

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

View full recipe at Fine Cooking