Spring Steak Bowl

Prepare your bowl base with ¾ cup cooked quinoa and a handful of butter lettuce ripped into smaller pieces.

To cook the steak: Heat a high-heat oil like avocado oil in a pan on high heat. Season both sides of the hanger steak generously with salt and pepper. Sear for 4-5 minutes on each side, depending on thickness, aiming for an internal temperature of 135 F for medium-rare. Let the steak rest for 5-10 minutes before slicing against the grain.

For the snap pea & radish salad: Cut 1 ½ cups of snap peas in half at the bias and trim the ends. Thinly slice 2-3 radishes. Combine snap peas and radishes in a bowl. Toss with a drizzle of olive oil, the juice and zest of 1 lemon, and a pinch of salt.

For the sumac tomatoes: Cut about 1 cup of grape tomatoes in half. Toss them with a pinch of sumac and 1-2 tablespoons of hemp seeds.

To make the scallion herb sauce: Heat ¼ cup of olive oil on medium heat. Chop 4 scallion stalks and mince 2 cloves of garlic; place them in a small bowl. Pour the hot olive oil over the scallions and garlic, then mix. Let it sit for 5-10 minutes. Stir in 2 tablespoons each of chopped cilantro and basil, and 2 tablespoons of red wine vinegar.

Assemble the bowl by adding all prepared components. Top with some goat cheese and spoon the scallion herb sauce over the entire bowl.