Seared Steak with Lentil, Walnut, and Red Cabbage Salad Recipe

Name: Seared Steak with Lentil, Walnut, and Red Cabbage Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp. olive oil; 1 flank steak; kosher salt; Pepper; 1 tbsp. red wine vinegar; 1 tbsp. Dijon mustard; 1/4 small red cabbage; 1 can lentils; 2 scallions; 2 c. baby arugula; 1/4 c. chopped toasted walnuts

Servings: persons

3 tbsp. olive oil
1 flank steak
kosher salt
Pepper
1 tbsp. red wine vinegar
1 tbsp. Dijon mustard
1/4 small red cabbage
1 can lentils
2 scallions
2 c. baby arugula
1/4 c. chopped toasted walnuts

1
Heat 1 tablespoon oil in a large skillet over medium heat.
2
Season the steak with 1/2 teaspoon each salt and pepper and cook to desired doneness, 5 to 6 minutes per side for medium-rare.
3
Let rest for 5 minutes before slicing.
4
Meanwhile, in a large bowl, whisk together the vinegar, mustard, remaining 2 tablespoons oil and 1/4 teaspoon each salt and pepper.
5
Add the cabbage, lentils, and scallions and toss to combine.
6
Fold in the arugula and walnuts (if using) and serve with the steak.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tbsp. olive oil, 1 flank steak, kosher salt, Pepper, and more.

Yes, Seared Steak with Lentil, Walnut, and Red Cabbage Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Seared Steak with Lentil, Walnut, and Red Cabbage Salad

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