Steak with Spring Vegetables + Spicy Mustard Sauce

Bring the lentils, water, and ½ teaspoon of salt to a boil; stir and reduce heat to medium. Simmer, stirring occasionally for 25 - 30 minutes or until lentils are tender but not falling apart. Drain if needed. Set aside.

Scrub carrots and slice into 2 inch long sections; make the slice on an angle which looks nice.
Cut broccoli into florets.
Take frozen peas from the freezer.
Trim ends off the peas and de-string if needed.
Prep any other vegetables you have into similar size pieces.

Toss longer cooking vegetables on a baking sheet with a drizzle of olive oil and a pinch of salt (this is your carrot and broccoli). Roast for 10 minutes. Remove from oven and add the peas. Roast for another 3 - 5 minutes until all are bright green and crisp tender.

Slice green onion and add to the hot vegetables once they come out of the oven.

Grate or mince garlic and add to a bowl. Add the ⅓ cup mustard, 1 Tablespoon sherry vinegar, 1 teaspoon honey, cayenne, and 1 Tablespoon water to a medium bowl; whisk to combine. Whisk in the ⅓ cup oil until an emulsified dressing is formed. Season with black pepper and a pinch of salt to taste.

Heat a dry medium skillet (great time for cast iron) over medium-high heat. Rub steak all over with a drizzle of oil and a ¼ teaspoon of salt. Add to the hot pan and cook, turning every 2 minutes or so and making sure to stand it up on the fat cap side, about 10 minutes (for medium rare). Move the steak to a plate to rest for 4 - 6 minutes.

Slice steak and shingle over vegetables on plates. Drizzle some mustard sauce over steak and vegetables or serve on the side for dipping.