Steak with Spring Vegetables + Spicy Mustard Sauce - Ends + Stems with Chef Alison

Ingredients

• 1 1 ⁄ 2 cups Green Lentils
• 4 cups Water
• 1 teaspoon Kosher Salt (divided)
• 3 Carrots (look for small spring carrots)
• 1 bunch Broccoli
• 2 cups Frozen Peas
• 1 cup Snow Peas
• 1 ⁄ 3 cup Extra Virgin Olive Oil (plus 3 more Tablespoons)
• 3 ⁄ 4 bunch Green Onion (optional, or other herb)
• 2 cloves Garlic
• 1 ⁄ 3 cup Dijon Mustard
• 1 Tablespoon Sherry Vinegar (or red wine vinegar)
• 1 teaspoon Honey
• 1 ⁄ 4 teaspoon Cayenne Pepper
• 1 ⁄ 4 teaspoon Black Pepper (freshly ground)
• 1 1 ⁄ 4 pounds New York Strip Steak