moroccan-spiced roasted hanger steak with carrots and warm lentil salad

Toasting and grinding coriander and cumin seeds makes them more fragrant and flavorful than preground versions. A clean spice grinder, coffee grinder, or mortar and pestle does the job beautifully.

SERVES: 4

INGREDIENTS:

FOR THE LENTIL SALAD:

• Generous pinch of saffron threads
• 11/2 cups French green lentils, picked through, rinsed, and drained
• 2 Tbs. extra-virgin olive oil
• 1 medium red onion, finely chopped
• 1 medium clove garlic, minced
• 1 tsp. cumin seeds, toasted and ground
• 1/2 tsp. coriander seeds, toasted and ground
• Kosher salt
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh flat-leaf parsley
• 2 to 3 Tbs. freshly squeezed lemon juice
• 2 tsp. finely grated lemon zest
• 1/4 to 1/2 tsp. crushed red pepper flakes
• Freshly ground black pepper

FOR THE STEAK AND CARROTS:

• 2 Tbs. extra-virgin olive oil
• 1/2 tsp. coriander seeds, toasted and ground
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 2 medium cloves garlic, mashed into a paste
• Kosher salt and freshly ground black pepper
• 11/2 lb. beef hanger steak, trimmed
• 8 medium carrots (about 11/2 lb.), halved crosswise, thicker ends halved or quartered lengthwise, cut into uniform 1-inch pieces
• 2 tsp. granulated sugar

INSTRUCTIONS:

1. Position a rack in the center of the oven and heat the oven to 450°F.

MAKE THE LENTIL SALAD:

1. Toast the saffron in a 4-quart saucepan set over medium-low heat until fragrant, 30 to 60 seconds. Off the heat, use the back of a spoon to crush the saffron as finely as possible. Add 6 cups water and the lentils and bring to a boil. Reduce the heat to medium low, cover, and simmer until tender, about 35 minutes. Reserve 1/3 cup of the cooking liquid and then drain well. Transfer the lentils to a large bowl and set aside. Return the pan to the stove.
2. Heat 1 Tbs. of the oil in the pan over medium-high heat. Add the onion, garlic, cumin, coriander, and 1 tsp. salt and cook until softened and goldenbrown, 5 to 6 minutes. Add the reserved cooking liquid and cook until most of it is absorbed, scraping up any browned bits, about 2 minutes. Transfer the onion mixture to the bowl with the lentils. Add the cilantro, parsley, lemon juice, lemon zest, red pepper flakes, and the remaining 1 Tbs. oil; fold together to combine. Season to taste with salt and pepper and keep warm.

ROAST THE STEAK AND CARROTS:

1. While the lentils cook, combine 1 Tbs. of the oil with the coriander, cinnamon, ginger, garlic paste, 1 tsp. salt, and 1/4 tsp. pepper in a small bowl. Rub the mixture all over the steak, transfer to a plate, and set aside.
2. In a large bowl, toss the carrots with the remaining 1 Tbs. oil, the sugar, 3/4 tsp. salt, and 1/8 tsp. pepper and spread on a rimmed baking sheet. Roast, stirring halfway through, until the carrots are just becoming tender, about 20 minutes. Push the carrots to one side of the baking sheet and arrange the steak on the other side. Roast until the carrots are very tender and goldenbrown and the steak is medium rare (an instant-read thermometer inserted in the thickest part of the steak should read 130° to 135°F), 15 to 18 minutes. Transfer the steak to a plate, tent with foil, and let rest for 10 minutes; keep the carrots warm.
3. Thinly slice the steak against the grain and serve on top of the lentils, drizzled with any accumulated meat juices. Arrange the roasted carrots on the side.