Skirt Steak With Lentil Salad Recipe (2024)

Though not specified, it must be outside skirt. Inside is way too tough for the cooking times shown - even marinated it would not work.

Had to use London broil which I marinated in 1:1 red wine/olive oil with fresh garlic and rosemary. Cooked in oil in cast-iron skillet 10 minutes the first side, 7 minutes the second, sliced it across the grain, returned portions to the pan for those who prefer it more well done. Deglazed the pan with red wine. Caramelized onions, sautéed portobellos on top. This lentil salad is the best! French green lentils (Baer’s Best, Lover’s Brook Farm, S. Berwick, ME). I will definitely make it again.

Outer skirt steak, or inner? Big difference.

The lentil recipe is delicious--if you are making this for two, I would suggest quartering the amount of lentils. I halved it and still ate lentils for 4 meals afterwards.

I sauteed the carrots and onions together with spices, removed them from pot and cooked lentils in same pot. Added vegetables to lentils with dressing. Served it warm. It was delicious.

Used skirt steak & one chicken breast for the non meat eater. Double to triple the sauce and of course the more garlic the better. We loved the flavor but there wasn't much of the sauce to really make it as flavorful as we wanted. However, the steak has lots of flavor so you decide. Lentils. Way the heck too many lentils. Try half pound as they really plump up

it's "Bavette"

Made for 2 adults and 1 kid. Based on other reviews and experience with other lentil recipes I Reduced the lentils to 4oz and water to 2 cups. Amount of lentils was about right but 2 cups water was too much…maybe 1.5 cups (3:1 by weight) next time. Otherwise pretty good and simple. Finally a sentimental note: 60 minute gourmet always reminds me of my father who had one of the 60 minute gourmet cookbooks and would occasionally cook from the series. I miss him and eating with him.

Made this last evening and must say that it's as easy and tasty as the intro blurb promised. The lentils were perfect. W/regards to the steak, I used a classic 1:3 ration vinegar:oil and let it sit for 30 min. then cooked stovetop in cast iron. Only adjustment I made was to cook 45 seconds/side before letting it rest while making the butter pour-over (which could be optional BTW). Plate needed a little color, so sliced up tomatoes and ate along with steak and lentils. Yum.

Delicious, easy, and about as healthy as a beef recipe gets. My butcher was out of skirt steak today and they recommended using butterflied hangar instead; we liked it better. Tarragon (fresh) instead of parsley for the salad!

Is there a decent way to make dairy free (butter free)? I’m currently not able to eat butter :( but still want to make this… can you do w evoo or would that be weird?

The lentil salad is so delicious. I cooked the lentils with tarragon sprigs from my garden and the added tarragon, mint, parsley and a chopped garlic clove to the dressing. Cut the recipe in half for the 2 of us, but still lots of leftovers.

I often make lentil salad but find that I only need to simmer it for 10 minutes. Otherwise, it's too mushy. I do admit I didn't use this recipe so no carrot. I just toss the cooked lentils with some shallots, wine vinegar, olive oil and salt and pepper.

I'm a little confused. The oil & vinegar evidently become the dressing on the lentils. Do you fish the lentils out of the dressing when serving? 3/4 of a cup of oil is a lot for 4 people.

Those "finely diced carrots" will be WAY overcooked after 20-25 minutes of simmering. I plan to cook the carrots in much larger chunks (like, half a carrot), adding them for the last 15 minutes of cooking, and then dice them after they are cooked.

Made for 2 adults and 1 kid. Based on other reviews and experience with other lentil recipes I Reduced the lentils to 4oz and water to 2 cups. Amount of lentils was about right but 2 cups water was too much…maybe 1.5 cups (3:1 by weight) next time. Otherwise pretty good and simple. Finally a sentimental note: 60 minute gourmet always reminds me of my father who had one of the 60 minute gourmet cookbooks and would occasionally cook from the series. I miss him and eating with him.

Delicious and easy!! I made half of the lentils, and it was PLENTY. Skirt steak took a bit longer to cook, but the cut was probably on the thicker end. I also added red wine to deglaze the pan. Will make again!

This was amazing! Added a lot of garlic, and made way too much lentil salad, but boy was this good!

A divine recipe! And thank goodness, since we will have leftover lentil salad for many lunches. Makes a lot of such salad!

The lentil recipe is delicious--if you are making this for two, I would suggest quartering the amount of lentils. I halved it and still ate lentils for 4 meals afterwards.

Lentil salad quantity could feed an army! Can easily be cut in half for 4 people.Otherwise delicious.

Delicious, classic cooking. I added a halved turnip to the lentils while cooking to give it even more of a traditional flavor. Steak is perfect with just salt and pepper.

The water to lentil ratio should 3:1. Also, suggest making 1.5x the amount of the sauce for the steak (you can always use it elsewhere if you disagree).

I love this recipe so much, it's great for weeknights too. But we always cut the lentil salad volume down by half, or else it's just too much for even multiple days of leftovers.