Grab some smoked paprika to add instant fire flavor to a plain cut of steak. Double the protein with a pile of lentils on the side. Delish!
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- 1 Tbsp.
lemon juice
- 1 tsp.
Dijon mustard
-
Kosher salt
-
Pepper
- 1/2
small red onion, finely chopped
- 2
1-inch-thick strip steaks (1½ lbs total), trimmed
- 1 Tbsp.
smoked paprika, plus more for serving
- 2 Tbsp.
olive oil, divided
- 1
15-oz can lentils, rinsed
- 1/2
head radicchio, chopped
- 2 c.
baby kale
-
- Step 1 In a large bowl, whisk together lemon juice, mustard, and ¼ tsp each salt and pepper; stir in onion and let sit 5 minutes.
- Step 2Meanwhile, pat steaks dry with paper towels, then rub with paprika and ½ tsp each salt and pepper; shake off any excess.
- Step 3Heat 1 Tbsp oil in a large skillet on medium. Add steak and cook to desired doneness, 4 to 5 min. per side for medium-rare. Transfer to a cutting board and let rest at least 5 min. before slicing.
- Step 4Add lentils to onion and toss to combine. Toss with radicchio, kale, remaining Tbsp oil, and ¼ tsp each salt and pepper. Serve with sliced steak.
NUTRITION (per serving): 498 cal, 26.5 g fat (9 g sat), 45 g protein, 680 mg sodium, 18 g carb, 2.5 g sugars (0 g added sugars), 9 g fiber
Why trust Women’s Health? The team of food experts in the WH kitchen develop, tweak, then cross-test each recipe (that means that every recipe is made—and tasted—at least twice!) before it’s ready for your kitchen.
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.