Tuscan Braised Lentils with Seared Grass-Fed Beef and Wilted Kale

Instructions

1. 01

   Pat the beef dry and bring to room temperature on the counter for 10 minutes — this lets it sear evenly.

2. 02

   Heat 1 tbsp olive oil in a deep skillet over medium heat. Add half the minced garlic and the rosemary. Stir 30 seconds until fragrant.

3. 03

   Add the diced tomato and cook 2 minutes until it begins to break down.

4. 04

   Add the cooked lentils, broth, and half the salt. Bring to a low simmer and cook 8 minutes, stirring occasionally, until the broth thickens around the lentils. Stir in the lemon zest. Keep warm on lowest heat.

5. 05

   While the lentils braise, season the beef on both sides with the remaining salt and the black pepper. Heat a heavy skillet over medium-high heat with 1 tsp olive oil. Sear the beef 3 minutes per side for medium-rare, longer if you prefer it cooked through. Transfer to a board and rest 4 minutes, then slice across the grain.

6. 06

   In the lentil pan (or a separate skillet) over medium heat, add the remaining olive oil and the remaining garlic. Add the chopped kale and a tablespoon of water, tossing 2 minutes until just wilted. Season with a pinch of salt and the lemon juice.

7. 07

   Spoon the lentils into a shallow bowl. Mound the wilted kale on one side, lay the sliced beef across the lentils, and serve.