Flank Steak & Lentils

Recipe Directions

1. Preheat your oven to 400 degrees fahrenheit. Cut open the package of steak (a) and place on a plate. Pour the ras el hanout rub (b) on both sides of the steak and rub into the meat. Let the steak temper while you prepare the other ingredients.
2. Open the package of naan dough (c) and stretch the dough out. (Grip the dough on the edge with one hand and pull from the center with the other hand, then rotate 1/4 turn and pull from the center again. Repeat until the dough is about 1/4 inch thick.). Place the stretched dough on a baking tray. Gently press the dough down on the tray to ensure it is flat. Season with a pinch of salt and set aside.
3. Heat a small saucepot over medium-high heat for 90 seconds. When the pot has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pot. Add the vegetables (d) to the pot. Season with a pinch of salt and pepper. Sweat the vegetables for 1 minute, stirring occasionally. Add the beluga lentils (e) to the pot. Season with a pinch of salt and pepper. Stir well and cook for 1 minute. Then add the stock (f) to the pot. Stir and bring the mixture up to a simmer. Once the mixture is simmering, place the saucepot in your preheated 400 degree oven and bake for 25 minutes. Every 5 minutes, remove the vegetables and lentils from the oven and stir well, then put back in the oven. (if the mixture looks dry, add 1-2 tbsp of water).
4. When the lentils and vegetables have been in the oven for 10 minutes, heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan.
5. Place the steak in the pan and sear for 2 minutes, then flip over using tongs, and sear the other side for 2 minutes. After searing, place the skillet of steak and the baking tray of naan dough in your 400 degree oven. Bake for 5 minutes. After 5 minutes, pull the skillet out and flip the steak over. Put back in the oven for 3 minutes. (Keep the naan in the oven while you do this step).
6. After 3 minutes, pull both the steak and the naan out of the oven. Place the steak on a cutting board to rest. The naan should be lightly browned around the edges - if not, bake for 1-2 minutes more.
7. When the lentils and vegetables are finished baking, remove from the oven and add the eggplant puree (g) to the pot. Stir well to combine. Taste and add more salt or pepper if you wish.
8. Spoon the lentil mixture onto your serving plates. Cut the steak into 1/2 inch thick slices and place on top. Serve the naan on the side.