Strip Steak with Roasted Acorn Squash and Sprouted Lentils
A hearty and nutritious dish featuring perfectly seared strip steak served with sprouted red lentils tossed in horseradish-pumpkin seed pesto, accompanied by roasted acorn squash and topped with marinated feta, almonds, and additional pesto.
Ingredients
- •1 piece boneless strip steak
- •1 to taste Kosher salt and pepper
- •1 cup Sprouted Red Lentils
- •2 tablespoons Horseradish-Pumpkin Seed Pesto
- •1 to taste Marinated Feta
- •1 serving Roasted Squash
- •2 tablespoons chopped almonds
Cooking Instructions
- 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.
24 min
- 2.
Meanwhile, toss lentils with 2 Tbsp. pesto in a small bowl and season with salt.
3 min
- 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.
5 min
