Strip Steak with Roasted Acorn Squash and Sprouted Lentils

Directions

1. 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. 2.

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

3. 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.