准备

• 将架子放在烤箱的中心，然后将烤箱加热到450°F。

Make the lentil salad

• Toast the saffron in a 4-quart saucepan set over medium-low heat until fragrant, 30 to 60 seconds. Off the heat, use the back of a spoon to crush the saffron as finely as possible. Add 6 cups water and the lentils and bring to a boil. Reduce the heat to medium low, cover, and simmer until tender, about 35 minutes. Reserve 1/3 cup of the cooking liquid and then drain well. Transfer the lentils to a large bowl and set aside. Return the pan to the stove.

  加热1汤匙。锅中的油在中火中。加入洋葱，大蒜，小茴香，香菜和1茶匙。盐并煮至5至6分钟，直到变软和金棕色。加入预留的烹饪液体并煮至大部分被吸收，将所有褐色碎片刮掉约2分钟。将洋葱混合物与小扁豆一起转移到碗中。油;折叠在一起结合。调味盐和胡椒粉调味，并保持温暖。

Roast the steak and carrots

• 小扁豆煮时，将1汤匙组合在一起。带有香菜，肉桂，姜，大蒜糊的油的油，1茶匙。盐和1/4茶匙。胡椒粉在一个小碗中。将混合物擦到整个牛排上，转移到盘子上，然后放在一旁。

  In a large bowl, toss the carrots with the remaining 1 Tbs. oil, the sugar, 3/4 tsp. salt, and 1/8 tsp. pepper and spread on a rimmed baking sheet. Roast, stirring halfway through, until the carrots are just becoming tender, about 20 minutes. Push the carrots to one side of the baking sheet and arrange the steak on the other side. Roast until the carrots are very tender and golden-brown and the steak is medium rare (an instant-read thermometer inserted in the thickest part of the steak should read 130°F to 135°F), 15 to 18 minutes. Transfer the steak to a plate, tent with foil, and let rest for 10 minutes; keep the carrots warm.

  将牛排切成薄片，将牛排切成谷物，并在小扁豆上面食用，淋上任何积聚的肉汁。将烤胡萝卜放在侧面。

For dessert, serve an苹果蔓越莓脆皮or create your own recipe using theFruit Crisp Recipe Maker.