Brigitte’s Recipe of the Month: French Lentil Salad & Rosemary Garlic Flank Steak

Everyone has an opinion on what to have or not have when it comes to the Recipe of the Month at Roadside; thus, the different mixture here. Why lentils and steak? Well, Ethan, the foodie, asked for something good to go with a fabulous Cabernet he had on hand. Chris, unexpectedly showing up from Mexico, wanted something vegetarian since he is not much of a meat eater. To please both and have no sulking on recipe day, I came up with this combo. Plus, I like to make something a little out of the ordinary. Chris was okay with the addition of bacon to the lentil salad, thank goodness. Each recipe serves about 6 people.

French Lentil Salad
Serves 6

1 ½ cups French lentils
1 bay leaf
4 or 5 sprigs of thyme
1 carrot, diced
1 medium onion, diced
1 fennel bulb, diced
Salt and pepper
2 Tablespoon red wine or sherry vinegar
½ cup best extra-virgin olive oil
½ teaspoon Dijon mustard
2 small shallots, minced
4 slices thick cut bacon
4 oz goat cheese

Sift through lentils and rinse well. In large pot, cover lentils with a few inches of water and bring to a simmer. Add bay leaf, thyme, and salt and simmer for 20 -25 minutes until just tender.

While lentils are simmering away, add bacon to a skillet and cook until crispy. Drain on paper towel and discard most of the bacon grease. Add some olive oil to skillet and heat over medium heat. Sauté carrots, onions and fennel in skillet. Season with salt and pepper. When tender take off of the heat and set aside. Chop up the bacon and add to vegetables.

In a bowl make the vinaigrette by whisking the vinegar, oil, mustard, shallots, salt and pepper together.

Drain lentils when done and discard bay leaf and thyme. Put in bowl and toss with vinaigrette, sautéed vegetables and bacon. Season more with salt and pepper and scatter crumbles of goat cheese on top.

Rosemary and Garlic Flank Steak

½ cup soy sauce
½ cup olive oil
4 tablespoons honey
6 large cloves garlic, minced
3 tablespoons chopped fresh rosemary
1 tablespoon coarse ground black pepper
1 teaspoon salt
2 – 2 ½ lb flank steak

Whisk all ingredients in baking dish. Add the steak and turn to coat. Cover and refrigerate for two hours. Remove and let come to room temperature, at least a half hour.

Heat barbeque or grill pan to medium-high. Take steak out of marinade and grill about four minutes on each side for medium-rare.

Transfer steak to cutting board and let rest five minutes. Cut across grain into thin slices and serve.