Preheat oven to 220°C. In a small bowl, combine spices (paprika through chilli). Rub 2 tsp spice mix over the steak, season with a pinch of salt and pepper, and drizzle with 2 tsp oil. Reserve the rest of the spice blend for the dressing.
Cut carrots into 1 cm thick pieces. Slice shallots and separate rings. Place carrots and shallots on a baking paper lined tray, toss with 1 tbsp of oil, and season with salt and pepper. Roast 20 - 25 mins in the preheated oven, or until carrots are golden on the edges but retain a bit of bite.
Preheat a BBQ or heavy-based pan to medium-high. Cook the seasoned steak for 4 - 6 mins per side, or until cooked to your liking. Place on a clean plate and cover with foil to rest.
Transfer roasted carrots and shallots to a large bowl. Add lentils, spinach, pistachios, sultanas, and parsley.
Whisk lemon juice with remaining 1 tbsp oil, remaining spice blend, and 1/4 tsp salt. Pour half of dressing over salad, and toss to combine.
Slice steak and arrange over salad. Serve with reserved dressing.