Rosemary Beef Steak with Cottage Cheese Cream, Golden Lentils, and Lemon Green Beans

Instructions

1. 1

   1. Take the beef steaks out of the refrigerator 10 minutes before cooking. Pat them dry and season with 1 tablespoon olive oil, half of the rosemary, 1 teaspoon sweet paprika, half of the salt, and half of the black pepper.

2. 2

   2. For the cream, place the cottage cheese, Greek yogurt, Dijon mustard, zest of half the lemon, 1 tablespoon lemon juice, 1 minced garlic clove, a pinch of salt, and a pinch of pepper in a blender or food processor. Blend until smooth. Chill until needed.

3. 3

   3. Heat a medium skillet over medium heat with 1 tablespoon olive oil. Add the onion and cook for 4 to 5 minutes until softened. Stir in 2 minced garlic cloves, the ground cumin, and 1/2 teaspoon sweet paprika, and cook for 30 seconds.

4. 4

   4. Add the cooked lentils and water or broth to the skillet. Cook for 5 to 6 minutes, stirring occasionally, until the liquid reduces and the lentils are moist but not soupy. Adjust with a pinch of salt and pepper. Keep warm.

5. 5

   5. Heat another large skillet or grill pan over medium-high heat. Once very hot, cook the steaks for 3 to 4 minutes per side for medium, or until your preferred doneness. If you prefer to finish them in the oven, transfer them to a preheated oven at 400°F / 200°C for 3 to 5 minutes. Remove and let rest for 5 minutes.

6. 6

   6. While the meat rests, heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the green beans and sauté for 4 minutes. Add the remaining garlic, the rest of the rosemary, 1 tablespoon lemon juice, a pinch of salt, and pepper, and cook 2 minutes more until the green beans are tender-crisp.

7. 7

   7. To serve, divide the golden lentils among the plates, add a generous spoonful of cottage cheese cream, place the sliced beef steak on top or alongside, and serve with the lemon green beans. Finish with a little extra lemon zest if desired.