Refried Lentil and Arugula Grain Bowl with Seared Steak
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This refried lentil and arugula grain bowl with seared steak is a hearty, well-balanced dinner that combines juicy seared steak, creamy refried lentils, roasted carrots, peppery arugula, and a tangy Greek yogurt sauce. The lentils are cooked in chicken stock before being lightly mashed with sautéed onion, cumin, and cayenne, while the steak is seared in a cast-iron skillet (so no, you totally don’t need a grill!) and finished in the oven for a deeply browned crust and juicy center. A lemony yogurt sauce seasoned with cilantro and za’atar ties everything together, making this a satisfying bowl that packs protein, vegetables, whole grains, and plenty of flavor into one meal. If you’re looking for more hearty bowl dinners, try my crowd-pleasing loaded burger bowl or this super-filling bulgogi beef and rice bowl.
About Culotte Picanha Steak
This cut of meat is favored by Brazilian steakhouses but is relatively unknown and unused by the American public. The triangular cut comes from the sirloin cap – it’s located under the sirloin and under the tri-tip. It typically has about ¼ inch of fat on the top of the cut. If your butcher doesn’t have culotte picanha then substitute your favorite cut of steak – but there is nothing exactly like culotte. Tip of the day: get to know your local butcher! They can recommend all sorts of different cuts and methods that you may be unfamiliar with and it’s a great way to educate yourself.
Why You’ll Love This Recipe
- A complete meal – Seared steak, lentils, roasted carrots, arugula, and creamy yogurt sauce make this a satisfying bowl with plenty of protein, vegetables, and fiber.
- The lentils are anything but boring – Cooking them until tender and then refrying them with onion, cumin, and cayenne gives them a creamy, savory texture and tons of flavor.
- Great for meal prep – The lentils and yogurt sauce can be prepared ahead of time, making it easy to assemble the bowls when you’re ready to eat.
Key Ingredients in This Recipe
- Lentils – I love lentils in many different forms but my favorite way to make them is refried. My uncle taught me this method years ago, and this side makes its way into my dinner plan frequently. Lentils compliment a variety of proteins like steak, lamb or even salmon and can be made ahead of time and reheated.
- Greek yogurt – How does Greek yogurt differ from regular yogurt? It’s strained to remove any excess whey – resulting in a richer, creamier consistency yogurt. Full-fat (5% fat) tangy Greek yogurt is combined with lemon zest and juice, olive oil, cilantro and za’atar,
- Arugula – The peppery greens complement the roasted carrots, seared steak, lentils and tangy yogurt in this bowl. While I love wild arugula, kale, baby kale or spinach can easily be used.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Use a meat thermometer because the culotte picanha changes shape as it cooks and becomes thicker, checking the internal temperature is more reliable than judging doneness by time alone. Pull the steak when the thickest part reaches 135°F (57°C) for medium-rare, then let it rest for 15 minutes before slicing it thinly against the grain.
Swaps and Substitutions
- Culotte picanha: Substitute another steak such as ribeye if you cannot find culotte picanha. The original recipe specifically notes ribeye as an alternative.
- Green lentils: Use another variety of lentils if needed, keeping in mind that cooking times and texture can vary.
- Chicken stock: Use vegetable stock if you want to make the lentils vegetarian.
- Steak fat: Substitute extra-virgin olive oil for the steak fat when refrying the lentils, as the recipe suggests.
- Arugula: Substitute baby kale, kale, or spinach for the wild arugula.
- Watermelon radish: Skip the radish since it is an optional component, or substitute another thinly sliced crisp radish.
- Greek yogurt: Use full-fat Greek yogurt for the richest, creamiest sauce.
- Cilantro: Omit the cilantro if needed, though it adds a fresh herbal note to the yogurt sauce.
- Za’atar: Use a za’atar blend you enjoy, since it is an important seasoning in the yogurt sauce.
How to Make Refried Lentil and Arugula Grain Bowl with Seared Steak (Step-by-Step)
- Mix the yogurt and spices. Stir together the Greek yogurt, lemon zest, lemon juice, olive oil, cilantro and za’atar together in a small bowl until combined. Cover and refrigerate until ready to use.
- Season and bake the carrots. Heat oven to 400ºF (200ºC). Toss carrots in olive oil and season with salt and pepper. Arrange in an even single layer on a baking sheet. Roast until the carrots are tender, about 20 minutes.
- Prepare the steak. Heat a cast iron pan over medium-high heat. Season the steak generously on both sides with salt and pepper. Use a knife to score the fat of the steak in a crosshatch pattern. The pan is hot enough when a drop of water sizzles when it hits the pan.
- Cook the steak. Add the steak, fat-side up in the pan. Sear for 5 minutes then flip the steak and sear for an additional 5 to 7 minutes. Turn the heat down if the steak is turning too dark too fast. Move pan to the oven and roast until the internal temperature of the steak at the thickest part is 135ºF (57°C) for medium rare, about 15 minutes (this cut of steak shrinks up and becomes thicker). Let rest for 15 minutes then thinly slice against the grain.
- Fry the lentils. In a medium skillet over medium heat, add the steak fat and heat through. Add the onion and sauté until the onion is translucent, about 6 to 8 minutes. Add the cooked lentils and season with cumin, cayenne, and salt. Continue to cook for about 5 minutes, stirring constantly until the lentils are slightly mashed. Remove the lentils from heat and serve in a bowl.
- Assemble and serve. Divide arugula among bowls and top with watermelon radish (if using), refried lentils, a spoonful of the spiced yogurt. Arrange carrots and steak in the bowls.
How to Serve This Recipe
- As a complete dinner: Divide the arugula among bowls and layer on the refried lentils, roasted carrots, sliced steak, watermelon radish, and a spoonful of spiced yogurt.
- For meal prep: Prepare the lentils and yogurt sauce ahead of time, then roast the carrots and cook the steak when you’re ready to assemble the bowls.
- With extra yogurt sauce: Serve additional sauce alongside the bowls for dipping the steak and carrots or spooning over the lentils.
- For a lighter bowl: Increase the amount of arugula and roasted carrots and use a smaller portion of steak and lentils.
- For entertaining: Arrange each component separately and let everyone build their own bowl with their preferred combination of steak, lentils, vegetables, and yogurt sauce.
How to Store This Recipe
- Refrigerator: Store leftover steak, lentils, roasted carrots, arugula, radish, and yogurt sauce in separate airtight containers in the refrigerator.
- Refried lentils: Refrigerate the lentils for up to 4 days and reheat them gently in a skillet or saucepan with a splash of stock or water if they become too thick.
- Steak: Store cooked steak refrigerated and slice it after resting or before storing. Reheat gently to avoid overcooking the meat.
- Yogurt sauce: Keep the spiced yogurt sauce refrigerated in an airtight container and stir before serving.
- Arugula: Store the arugula separately from the warm components so it stays crisp rather than wilting.
- Assembled bowls: For the best texture, store the components separately and assemble each bowl just before serving.
FAQ – Frequently Asked Questions
Yes. The refried lentils can be prepared ahead of time and reheated when you’re ready to assemble the bowls, making them particularly convenient for meal prep.
Yes. Replace the chicken stock with vegetable stock and use olive oil instead of steak fat when preparing the refried lentils. Omit the steak and add another plant-based protein if desired.
Baby kale, kale, or spinach can be substituted for the arugula. Arugula has a distinct peppery flavor, while the other greens will give the bowl a milder taste.
Yes. Canned lentils can save time, though they should be drained and rinsed before being added to the skillet with the sautéed onion and seasonings. Because canned lentils are already cooked, you can skip the initial simmering step and focus on mashing and seasoning them.
Let the steak rest before slicing, then cut it thinly against the grain. Cutting against the grain shortens the muscle fibers, making each bite more tender and easier to chew.
Other Recipes to Try
If you loved putting together this balanced grain bowl, I recommend checking out some of these other dinner ideas:
- Pan-Seared Flank Steak with Chimichurri
- Seared Steak with Refried Pinto Beans, Crispy Rice and Arugula
- Refried Lentils
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Refried Lentil and Arugula Grain Bowl with Seared Steak
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Ingredients:
For the spiced yogurt sauce:
- 1 cup Greek yogurt
- 1 teasxpoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped cilantro
- 2 teaspoons za’atar seasoning
For the roasted carrots:
- 1 bunch young carrots, tops removed
- 2 tablespoons extra-virgin olive oil
- Kosher salt, as needed
- Freshly ground black pepper, as needed
For the seared steak:
- 2½ pounds culotte picanha steak, let sit at room temperature for 30 minutes
- Kosher salt, as needed
- Freshly ground black pepper, as needed
For the refried lentils:
- 3 tablespoons steak fat from seared steak, or extra-virgin olive oil
- 1 cup diced yellow onion
- 3 cups cooked brown lentils
- ½ teaspoon cumin
- 1/8 teaspoon cayenne
- Kosher salt, as needed
For assembly:
- 6 packed cups wild arugula
- 1 medium watermelon radish, thinly sliced into half moons (optional)
Instructions:
For the spiced yogurt sauce:
- Stir together the Greek yogurt, lemon zest, lemon juice, olive oil, cilantro and za’atar together in a small bowl until combined. Cover and refrigerate until ready to use.
For the roasted carrots:
- Heat oven to 400ºF. (200ºC) Toss carrots in olive oil and season with salt and pepper. Arrange in an even single layer on a baking sheet. Roast until the carrots are tender, about 20 minutes.
For the seared steak:
- Heat oven to 400ºF (200ºC).
- Heat a cast iron pan over medium-high heat. Season the steak generously on both sides with salt and pepper. Use a knife to score the fat of the steak in a crosshatch pattern. The pan is hot enough when a drop of water sizzles when it hits the pan.
- Add the steak, fat-side up in the pan. Sear for 5 minutes then flip the steak and sear for an additional 5 to 7 minutes. Turn the heat down if the steak is turning too dark too fast. Move pan to the oven and roast until the internal temperature of the steak at the thickest part is 135ºF for medium rare, about 15 minutes (this cut of steak shrinks up and becomes thicker).
- Let rest for 15 minutes then thinly slice against the grain.
For the refried lentils:
- In a medium skillet over medium heat, add the steak fat and heat through. Add the onion and sauté until the onion is translucent, about 6 to 8 minutes.
- Add the cooked lentils and season with cumin, cayenne, and salt. Continue to cook for about 5 minutes, stirring constantly until the lentils are slightly mashed. Remove the lentils from heat and serve in a bowl.
For assembly:
- Divide arugula among bowls and top with watermelon radish (if using), refried lentils, a spoonful of the spiced yogurt. Arrange carrots and steak in the bowls.
Notes:
To cook lentils:
In a medium saucepan over medium heat bring 1 cup of lentils and 3 cups chicken broth to a simmer. Cook until the lentils are tender, about 25 minutes. Rinse and drain the lentils using a fine mesh strainer and use as directed.Nutrition:
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