Steak Hazelnut and Lentil Pilaf
Elevate your dinner table with this hearty and flavorful Steak Hazelnut and Lentil Pilaf — a dish that combines tender, juicy slices of seared steak with a nutty, aromatic pilaf made from green lentils and fragrant basmati rice. Seasoned with warm spices like cumin and coriander, and enriched with toasted hazelnuts and a touch of butter, this recipe is a perfectly balanced blend of textures and earthy flavors. Fresh parsley and a splash of lemon juice add vibrant freshness, while the steak, cooked to perfection, takes the dish to gourmet heights. Ready in under an hour, this satisfying one-pan dish is ideal for a sophisticated weeknight dinner or a special occasion. Pair it with a crisp green salad for a complete meal full of protein, fiber, and irresistible flavor.
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Recipe Information
Ingredients
- 400 grams boneless beef steak
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium red onion
- 2 pieces garlic cloves
- 1 cup basmati rice
- 1 cup green lentils
- 3 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup hazelnuts
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
- 1 tablespoon butter
Instructions
Season the steak with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the steak for 3-4 minutes on each side, or until cooked to your preferred level of doneness. Remove the steak and let it rest on a cutting board.
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Finely chop the red onion and mince the garlic. Add them to the pan and sauté for 2-3 minutes until softened.
Rinse the basmati rice and green lentils under cold water. Add them to the pan with the onions and garlic, stirring to coat the grains in the oil and spices.
Stir in the ground cumin and ground coriander. Add the vegetable broth, the remaining 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, or until the rice and lentils are tender and the liquid is absorbed.
Meanwhile, toast the hazelnuts in a dry skillet over medium heat for 2-3 minutes, shaking the pan occasionally. Transfer to a cutting board and roughly chop.
Stir the butter, toasted hazelnuts, fresh parsley, and lemon juice into the lentil pilaf. Mix well to combine.
Thinly slice the rested steak against the grain.
Serve the warm lentil pilaf on plates topped with slices of steak. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1003 mg | 44% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 6.0 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 128 mg | 10% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 921 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
