Preheat your oven to 350°F (175°C). Slice the garlic head horizontally in half, drizzle with olive oil, and season with salt and pepper. Place the halves back together, wrap loosely in foil, and transfer to a baking sheet.

Roast for 50–60 minutes, or until soft and golden. Set aside to cool.

Keep your oven at 350°F (175°C). Spread the raw cashews (1 cup) on a baking sheet, drizzle lightly with olive oil, and season to taste. I like using cumin, paprika, chili powder, salt, and pepper. Toss until evenly coated.

Roast for 8–12 minutes, shaking the pan halfway through, until lightly golden. The cashews will continue to deepen in color as they cool. Set aside until ready to use.

In a medium saucepan, combine pearl couscous (1 cup) with water (1½ cups). Bring to a gentle boil, then cover and simmer on low for 8–12 minutes, or until tender and the water is absorbed.

Transfer to a bowl, drizzle lightly with olive oil, and toss to prevent sticking. Allow to cool, then refrigerate until ready to use.

Cooking times and water ratios may vary by brand. Follow package instructions as needed.

Preheat your oven to 250°F (120°C). Place the steak (12 oz.) on a wire rack set over a baking sheet. Lightly coat with olive oil and season generously with salt and pepper. Bake on the middle rack for approximately 35–45 minutes, or until the internal temperature reaches 110–115°F (43–46°C) for a medium-rare finish after searing.

Heat a cast-iron skillet over medium-high to high heat with a little olive oil. Transfer the steak to the hot skillet and sear for 30–60 seconds per side, without moving, until a golden-brown crust forms. For medium-rare, aim for a final internal temperature of 130–135°F (54–57°C), accounting for any additional temperature rise during resting. Remove from heat and let rest for 10–15 minutes before slicing against the grain.

Cooking times vary depending on steak thickness, so use a meat thermometer for accuracy. The USDA recommends cooking whole cuts of beef to an internal temperature of 145°F (63°C), followed by a minimum 3-minute rest for food safety.

Wash and thoroughly dry all vegetables and herbs before prepping.

Asparagus & Broccolini: Trim the tough ends and cut into approximately 2-inch pieces. Keep the thicker stems and delicate tips separate, as they require different cooking times.

Fennel: Remove the stalks and base of the fennel bulb (1), then cut into bite-sized pieces.

Peas: Measure out 1½ cups and set aside.

Jalapeños & Cucumbers: Thinly slice the jalapeños (5) and Persian cucumbers (4). Remove jalapeño seeds for less heat, if preferred.

Fresh Herbs: Finely chop the parsley, cilantro, and dill (1 bunch each) and combine in a bowl.

Kale: Remove tough stems and tear into bite-sized pieces.

Set everything aside until ready to cook and assemble.

Heat a large skillet over medium heat with a drizzle of olive oil. I prefer cooking each vegetable separately since they require different cooking times, but you can cook them together if preferred.

Asparagus: Sauté the stems for 4–5 minutes, then add the tips and cook for another 1–2 minutes until tender-crisp.

Broccolini: Sauté the stems for 4–5 minutes, then add the florets and cook for another 2–3 minutes until tender.

Fennel: Sauté for 6–8 minutes, stirring occasionally, until softened and lightly golden.

Peas: Sauté for 2–3 minutes if fresh, or 3–5 minutes if frozen, until tender.

Season each batch with salt and pepper, then set aside to cool.

In a large mixing bowl, add the prepared kale (1–2 handfuls) and juice of one lemon. Massage for 1–2 minutes until softened. Add the cooked vegetables, beans, cucumbers, jalapeños, pearl couscous, and two-thirds of the chopped herbs. Squeeze in the juice of the second lemon and toss to combine. Squeeze the roasted garlic cloves from their skins, mash into a paste, and mix into the salad. Drizzle with olive oil, season with salt and pepper, and toss until evenly combined. Thinly slice the rested steak against the grain and arrange over the salad. Top with roughly chopped roasted cashews and the remaining fresh herbs.

Serve immediately, or refrigerate the components separately until ready to enjoy.