Preheat a char-grill on high and keep a pot with simmering water on the stovetop fitted with a pasta colander/strainer. To order, drop into the colander 6 oz. of capellini and 3 oz. pipette pasta from the Kushari Standard Base recipe. Allow this to retherm quickly in the simmering water for about 30 seconds.
Cut a 6 oz. skirt steak in half, creating two 3-oz. portions, reserving one wrapped in film under refrigeration for the next order. Brush the oil blend on both sides of the steak and season the steak with salt and pepper as desired.
Grill the steak for about 3 minutes on one side and 2 minutes on the other side or to desired temperature. Allow the steak to rest on a roasting rack fitted inside a quarter-size sheet tray before slicing.
Add the reheated pasta to a stainless steel bowl for plating.
With cooked lentils and rice pilaf (from the Kushari Standard Base and Vegan Rice Pilaf recipes) at ambient temperature, add 1 oz. each of the black beluga and red lentils and 2 oz. of the rice pilaf to the pasta.
Wearing gloves, carefully mix the ingredients. The black beluga lentils tend to smear under pressure.
In a bowl for plating, add the piperade sauce down first from a squeeze bottle. Then place a nest of the pasta and lentils in the middle.
Place the fire roasted peppers (reserved from the Piperade Side recipe) and sliced skirt steak on top of the pasta. Spoon down the chimichurri.
Garnish with crispy fried chickpeas and fried onions.
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