Dinner: Strip Steak with Roasted Acorn Squash and Sprouted Lentils

Recipe by Claire Saffitz This steak, with lentils, squash, pesto, almonds, and marinated feta, will be unlike anything you've ever tried before. In a good way.

This recipe includes superfoods such as:

Lemon

Health benefits of Strip Steak with Roasted Acorn Squash and Sprouted Lentils

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

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

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

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