Meredith Leigh

Writer | Butcher | Farmer | Cook

{Everything is Delicious if You Do it Right}

Lamb Skirt Steak w Buttery Lentils + Honey Pumpkin Purée

lamb skirt steak.jpeg

For the meat:
4-6 oz. Lamb inside skirt steak
2 T. capers
1-1/2 T mustard
salt and pepper
1 garlic clove, minced
pinch red pepper flake
dash of sherry vinegar, or use caper brine

- Combine all ingredients and rub onto the skirt steak. Place in a zip top bag or non-reactive container and refrigerate 3 hours or overnight.

When ready to cook, heat a cast iron skillet or grill and sear the steak on both sides until well browned. Remove from heat when the internal temperature is 125F. Let the meat rest, then slice thinly perpendicular to the muscle grain before serving.

For the lentils:
1/2 C. green lentils, rinsed
1 C. stock or water
2-3 T. fresh parsley
1-2 T lightly salted, cultured butter

- Place the lentils in a saucepan and cover with the stock. Bring to a boil, then reduce to simmer and cover, heating until lentils are soft. When they are, remove the lid and add the parsley, butter, and salt to taste. Blend, and then replace the lid to keep in warmth until ready to serve.

For the honey pumpkin purée
1/2 winter squash (I prefer candyroaster and red kuri, among others, but butternut will do)
2 T. honey
1-2 T unsalted cultured butter
2 t. rubbed sage
salt and pepper to taste

- De-seed the winter squash (reserve seeds for toasting, if you wish) and bake at 400F on a dry half-sheet until caramelized and soft. Remove from oven and cool just until you can handle it enough to scoop the cooked innards out and place them in a food processor. Process until smooth. (Note: you can eat most winter squash skins, and they are lovely once they are baked.) 

Once you have the puréed pumpkin mix, melt the butter in a shallow pan or skillet and then add the purée, honey, and sage, and mix well just to heat through, taking care not to burn the pumpkin. Add salt and pepper to taste. 

To serve, arrange purée on a plate with the back of a spoon, then scoop lentils over top. Place the sliced skirt steak over and garnish with parsley, fennel, or sage leaves plus some fleur de sel. 

This will serve 1-2 people. 

 

All content copyright 2015 Meredith Leigh | Background image by Cindy Kunst.