Cook the Issue 2010: Moroccan-Spiced Roasted Tri-tip with Carrots and Warm Lentil Salad

My beef people, the wonderful Heartland Meats, do not carry hanger steak, so I roasted a tri-tip instead.  This meal was a huge hit with the whole family-- the meat is perfectly seasoned and the spice mix, along with a healthy dose of garlic, gives an intriguing flavor where the individual spices are hard to separate out.  The lentil salad is delicious on its own and gives a tasty and healthy counterpoint to the meat.  The carrots were really easy-- I love that they can roast alongside the meat.  I think the leftover lentils and carrots are going to transform into soup!