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
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.
Recipe notes
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