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Strip Steak with Roasted Acorn Squash and Sprouted Lentils

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant sirloin steak and roasted acorn squash dish offers a sophisticated take on high-protein dining. By combining perfectly seared beef with the unique texture of sprouted lentils and the nutty sweetness of roasted squash, you create a plate that is as visually striking as it is nutritionally dense. The addition of marinated feta and a punchy horseradish-pumpkin seed pesto provides a bright, savoury finish that elevates the earthy autumnal flavours of the vegetables.

Ideal for those seeking a restorative post-workout meal or a healthy weeknight dinner, this recipe is packed with essential minerals and fibre. The sprouted lentils offer a lighter alternative to traditional grains, making the dish feel substantial without being heavy. Serve it warm, ensuring the steak has rested sufficiently to remain juicy, and finish with a generous sprinkle of almonds for a satisfying crunch.

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Ingredients for Strip Steak with Roasted Acorn Squash and Sprouted Lentils

  • 1 (350g) boneless strip steak

  • Kosher salt, freshly ground pepper

  • 240ml 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)

How to make Strip Steak with Roasted Acorn Squash and Sprouted Lentils

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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 tablespoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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