Yes, with grapes. It might sound strange initially, but the texture and freshness of the fruit goes very well with the creaminess of the lentils. I promise. And if you still don’t think you’ll like it, blame Tyler Florence.
1 head garlic, sliced horizontally
extra virgin olive oil
1 1/2 lb steak
3 thyme sprigs
1 c lentils
1 garlic clove, smashed (NOT minced or chopped)
1 green chile, minced
zest & juice of 1 lemon
1 bunch cilantro
1 lb green grapes
6 oz feta
1. Heat your oven to 400. Cut a 12″ foil piece and place the garlic on one half and sprinkle with salt, a little olive oil, 2 ts water and 2 sprigs of thyme. Fold to cover and seal. Roast for 30 minutes.
2. Heat a grill to medium high heat. Wipe the grill quickly with olive oil to create a non-stick surface. Rub the steak with some olive oil and season generously with kosher salt and black pepper.
3. Pour the lentils into a sauce pan and add enough cold water to cover them by 2 inches. Add the smashed garlic, remaining thyme and 1 ts salt. Bring to a simmer and cook for 30 minutes or until tender. Discard garlic and thyme.
4. When the grill is hot, toss on the steak and cook to medium-rare, 5-7 minutes. Rest for 5 minutes and then cut into thin slices.
5. Place the lentils in a bowl and add the chile, lemon zest & juice, cilantro, grapes, feta and 1/3 c olive oil. Toss and add salt to taste.
6. On four plates, make a bed of lentils and place the steak slices on top. Drizzle the steak with a little olive oil and black pepper. Serve the roasted garlic on the side.