Beef Steak with Charred Leek and Parsley Sauce, Creamy Lentils, and Golden Zucchini

Instructions

1. 1

   1. Pat the steaks dry with paper towels and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Let them rest at room temperature for 15 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a large skillet or griddle over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and the sliced leek. Cook for 4 to 5 minutes, stirring occasionally, until nicely charred on some edges. Add half of the chopped garlic and cook 30 seconds more.

3. 3

   3. Transfer the charred leek and garlic to a blender or food processor. Add the parsley, lemon juice, Dijon mustard, 2 tablespoons beef broth, and 1 tablespoon olive oil. Blend until you have a thick green sauce. Set aside.

4. 4

   4. In a medium saucepan over medium heat, add 1/2 tablespoon butter and 1/2 tablespoon olive oil. Add the remaining garlic and cook for 30 seconds. Stir in the cooked lentils, heavy cream, and the rest of the beef broth. Cook for 5 to 7 minutes, stirring, until the lentils are creamy. Adjust with a pinch of salt and a little black pepper.

5. 5

   5. Meanwhile, heat another large skillet over medium-high heat. Add 1/2 tablespoon olive oil and the zucchini. Season with smoked paprika, a pinch of salt, and the remaining black pepper. Cook for 6 to 8 minutes until golden and tender. Keep warm.

6. 6

   6. Reheat the steak skillet over high heat until very hot. Add the remaining tablespoon of olive oil and place the steaks in the pan. Cook for 3 to 4 minutes per side for medium, or until the internal temperature reaches 135 °F / 57 °C. For medium-well, cook to 145 °F / 63 °C.

7. 7

   7. Reduce the heat to medium and add the remaining butter to the steak skillet. Baste the meat with the melted butter for 30 to 45 seconds. Remove the steaks and let them rest for 5 minutes.

8. 8

   8. To serve, spoon creamy lentils onto each plate, arrange a steak on top or alongside, add the golden zucchini, and finish with generous spoonfuls of the charred leek and parsley sauce.