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)

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