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Strip Steak with Roasted Acorn Squash and Sprouted Lentils

['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)']

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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