FOR THE LENTIL SALAD:

• 8 cups water
• 1 pound dried lentils (de Puy, beluga or green)
• 1 cup finely diced carrots
• 1 bay leaf
• 3 sprigs fresh thyme, or 1 teaspoon dried
•  Salt to taste
• 1 tablespoon Dijon-style mustard
• ¾ cup vegetable oil
• ¼ cup red-wine vinegar
• 1 cup finely chopped onions
• 4 tablespoons chopped fresh tarragon or parsley
• Freshly ground pepper to taste

FOR THE STEAKS:

• 2lbs skirt steak, cut in to four pieces, about 1/2 pound each
• 1 tablespoon vegetable oil
• 2 tablespoons duck fat or olive oil
• 2 teaspoons finely chopped garlic
• 2 tablespoons finely chopped parsley

 

Make the lentil salad

Put the water in a large saucepan. Wash the lentils in a colander and add to the saucepan. Add the carrots, bay leaf, thyme and salt. Cover and simmer 20 to 25 minutes. Do not overcook. Drain and remove the bay leaf and thyme sprigs.

In a large mixing bowl combine the mustard, 3/4 cup of oil and the vinegar, onions, tarragon, salt and pepper. Blend well with a wire whisk. Add the lentils and stir. Serve warm, lukewarm or cool.

 

Prepare the meat

Sprinkle steaks on both sides with salt and pepper and brush with 1 tablespoon of oil. Rip or cut steaks into smaller pieces so that they can lie flat in your pan.

Heat a cast-iron skillet large enough to hold two steaks over high heat, add the steaks and brown them for 3 minutes for medium-rare. Turn and continue cooking until they are thoroughly browned, about 3 minutes more. Remove to a warm platter. Repeat the procedure for the two remaining steaks.

Pour the fat from the skillet and reduce the heat. Add the duck fat or olive oil, garlic and parsley. Cook briefly, stirring. Add any juices from the platter and blend well. Pour the sauce over the steaks and serve with the lentil salad immediately.