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Lentil Menestra y Carne

This lentil menestra y carne is a classic Ecuadorian comfort dish of creamy achiote-stewed lentils with green plantain, fluffy rice, and seared skirt steak. A complete plate in under an hour.
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Ingredients
  

For the lentil menestra
  • 1 liter water about 4 cups
  • 1/2 libra de lentejas about 1/2 pound brown or green lentils, picked over and rinsed
  • 1/4 cup de achiote oil
  • 5 dientes de ajo minced
  • 1/2 cebolla colorada red onion, finely diced
  • 1 pimiento verde green bell pepper, finely diced
  • Cilantro a good handful of leaves, chopped
  • Tallos de cilantro cilantro stems, finely chopped
  • Sal pimienta y comino to taste
  • 2 plátano verde peeled and diced small (for starch and body)
For the rice
  • 2 cups long-grain white rice rinsed
  • 2 1/2 cups water
  • 1 tablespoon neutral oil or a little achiote oil
  • Salt to taste
For the skirt steak
  • 1 1/2–2 pounds skirt steak
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 2 tablespoons achiote oil
  • Salt to taste

Instructions
 

Cook the rice
  1. Heat the oil in a pot over medium heat, add the rinsed rice, and toast 1–2 minutes with a pinch of salt.
  2. Add the water, bring to a boil, then reduce to low, cover, and cook about 15 minutes until tender.
  3. Turn off the heat and let steam, covered, 5–10 minutes, then fluff.
Make the lentil menestra
  1. In a separate pot, heat the achiote over medium heat. Add the red onion, bell pepper, garlic, cilantro stems, cumin, salt, and pepper; sauté until soft and fragrant.
  2. Stir in the lentils (and diced green plantain if using) to coat with the refrito.
  3. Add the liter of water, bring to a boil, then lower to a gentle simmer and cook until the lentils are tender and creamy, 30–40 minutes, adding a splash more water if needed.
  4. Adjust salt, pepper, and cumin, then finish with chopped cilantro leaves stirred in off the heat.
Marinate and cook the skirt steak
  1. Marinate the skirt steak with garlic, cumin, black pepper, and a little oil; let stand at least 20–30 minutes (or up to a few hours in the fridge).
  2. Heat a large skillet or grill pan over medium-high until very hot.
  3. Then sear 2–4 minutes per side, depending on thickness, until nicely browned and cooked to your preferred doneness.
  4. Rest 5–10 minutes, then slice thinly against the grain.
Serve
  1. Spoon a generous portion of rice onto each plate.
  2. Add a ladle of lentil menestra over or beside the rice.
  3. Top or flank with slices of skirt steak.
  4. Garnish with extra cilantro and lime wedges if you like.

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