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Refried Lentil and Arugula Grain Bowl with Seared Steak

As I get older I try to make more rounded meals for dinner with a protein, vegetable and grain and to make that easy I turn to bowls like this one with a combination of steak, lentils, roasted carrots and arugula.
Course Main Course
Keyword arugula, carrots, grain bowl, greek yogurt, lentils, seared steak, yogurt
Prep Time 20 minutes
Cook Time 40 minutes
Servings 4
Calories 975kcal

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:

  • 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:

  • 1 cup green lentils
  • 3 cups chicken stock
  • 3 tablespoons steak fat from seared steak, or extra-virgin olive oil
  • 1 cup diced yellow onion
  • 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 an aluminum foil-lined 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 saucepan over medium heat bring the lentils and chicken broth to a simmer. Cook until the lentils are tender, about 25 minutes. The lentils do not have to absorb all of the liquid as they cook, they are more like pasta. Rinse and drain the lentils using a fine mesh strainer and set aside.
  • 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, refried lentils, a spoonful of the spiced yogurt. Arrange carrots and steak in the bowls.

Nutrition

Calories: 975kcal | Carbohydrates: 43g | Protein: 80g | Fat: 54g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Trans Fat: 0.003g | Cholesterol: 181mg | Sodium: 447mg | Potassium: 1669mg | Fiber: 16g | Sugar: 8g | Vitamin A: 525IU | Vitamin C: 17mg | Calcium: 138mg | Iron: 9mg