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1
Prepare some of your ingredients ahead of time if you can. Simmer the lentils in water for roughly 20 minutes and drain. Blanch the green beans. Hard boil the egg. Make pesto if you need to, or use what you have in the fridge. Cut the asparagus ends and set to the side to be sauteed later.
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2
Preheat the oven to 400u00b0F and place a cast iron pan in the oven. On a sheet pan, arrange the halved potatoes, drizzle with olive oil and sprinkle with salt and pepper. Place the potatoes in the oven and cook for roughly 25-20 minutes.
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3
While the potatoes are cooking, season the steak with salt and pepper. Take the cast iron from the oven and place over medium heat; drizzle with olive oil. Sear the steak on both sides for 2 minutes each. Then place in the oven for an additional 4 minutes.
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4
Once the steak is done, cover it in foil and let it rest for 10 minutes. Using the same cast iron, quickly saute the asparagus with a little extra olive oil, salt, and pepper. Cover. 5 minutes should be enough.
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5
Take the potatoes from the oven and divide them between two bowls. Add the lentils, spinach, arugula, green beans, radishes, Kalamata olives, egg, asparagus, and blue cheese.
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6
Slice the steak, bistro style, and place on the salad.
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7
Finally, add the pesto and if you need it, a drizzle of your favorite vinaigrette.
