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Bon Appétit

Strip Steak with Roasted Acorn Squash and Sprouted Lentils

By Claire Saffitz

1.0

(1)

Image may contain Food Dish Meal Plant Platter and Steak
Photo by Peden & Munk

This steak, with lentils, squash, pesto, almonds, and marinated feta, will be unlike anything you've ever tried before. In a good way.

Recipe information

  • Yield

    2 servings

Ingredients

1 (12-ounce) boneless strip steak
Kosher salt, freshly ground pepper
1 cup Sprouted Red Lentils
2 tablespoons Horseradish-Pumpkin Seed Pesto, plus more
Marinated Feta with Roasted Lemon, Coconut-Oil Roasted Squash with Nutritional Yeast, and coarsely chopped almonds (for serving)

Preparation

  1. Step 1

    Heat a dry medium skillet, preferably cast iron, over medium-high. Season steak all over with salt and pepper and cook, turning several times, until lightly charred, 7–9 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing against the grain.

    Step 2

    Meanwhile, toss lentils with 2 Tbsp. pesto in a small bowl and season with salt.

    Step 3

    Divide lentil mixture between shallow bowls or plates and top with steak and some feta and roasted squash. Finish with a handful of almonds. Serve with more pesto alongside.

TagsSteakBeefMeatSquashVegetableAlmondNutFetaCheeseDairyRed LentilLentilBean and LegumeMainDinnerSauteBon Appétit

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