Skip to main content
Epicurious
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

See Related Recipes and Cooking Tips

Read More
Creamy Fondue Beans
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Yogurt and Cucumber Soup
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Beef Stroganoff Ramen
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Stir-Fried Phở Noodles With Beef
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.