Steak just feels fancy, and making it at home is a cost-effective way to get the same out-on-the-town taste in the comfort of your home.
3 tbsp. olive oil
1 clove garlic, finely chopped
1 c. dry lentils (we used black)
1/4 c. dry white wine
3 c. low-sodium chicken broth
2 1-in.-thick strip steaks (about 1½ lbs total)
1 tbsp. smoked paprika, plus more for serving
Kosher salt and pepper
1 5-oz pkg. baby spinach
Greek yogurt and chopped flat-leaf parsley, for serving
- In a medium saucepan, heat 1 Tbsp oil and garlic on medium until garlic is sizzling on the edges. Add lentils and toss to coat. Add wine and simmer 2 minutes. Add broth, partially cover, and bring to a boil, then reduce heat and simmer until tender, 20 to 22 minutes.
- Meanwhile, pat steaks dry with a paper towel, then rub with paprika and 1/2 tsp each salt and pepper; shake off any excess. Heat 1 Tbsp oil in a large skillet on medium and cook to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest at least 5 minutes before slicing.
- Discard any excess liquid from lentils, then fold in spinach, remaining Tbsp oil, and ¼ tsp each salt and pepper.
- Serve steak with lentils. Dollop with yogurt and sprinkle with paprika and parsley if desired.