Seared steaks with lentils, harissa, and spicy honey carrots

• Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into 1-inch-thick slices.
• Set aside half the red harissa for the lentils.

In a small bowl, stir together 3 tablespoons [6 TBL] orange-cumin vinaigrette, the honey, and half the red harissa. Season to taste with salt, pepper, and more vinaigrette if desired. Divide into two equal portions, one for the carrots and one for serving.

In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the carrots, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add ½ cup [¾ cup] water, cover, and cook until the carrots are tender and most of the water has evaporated, 5 to 6 minutes. Stir in half the honey-harissa vinaigrette and cook for 30 to 60 seconds. Remove from the heat, transfer to a medium bowl, and season to taste with salt and pepper. 

While the carrots are cooking, cook the steaks.

• Pat the steaks dry with a paper towel; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned and your desired doneness is reached. For medium-rare, that’s 4 to 6 minutes for New York strips and rib-eyes, 6 to 8 minutes for top sirloins, and 8 to 12 minutes for filet mignons. Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Wipe out the pan.

While the steaks are resting, prepare the garnish and cook the lentils.

• Coarsely chop the cilantro; set aside for garnish.

In the same pan used for the steaks, add the lentils, cover, and cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Remove from the heat and stir in half the remaining harissa. Season to taste with salt, pepper, and as much of the remaining harissa as you like.

Transfer the lentils to individual plates and top with the carrots and sliced steak. Spoon over any remaining honey-harissa vinaigrette, garnish with the cilantro, and serve.