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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 743 calories
  • 35 min
  • 4 servings

Ingredients

  • 1 (5 oz) pkg baby spinach
  • 8 fl oz chicken or vegetable broth
  • 1 (4 oz) pkg crumbled feta cheese
  • 2 cloves garlic
  • 1 lemon
  • ¼ cup pine nuts
  • 1 ½ lb striploin (New York strip) steak
  • 1 cup whole wheat couscous
  • black pepper
  • extra virgin olive oil
  • salt
  • virgin coconut oil

Instructions

  1. Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    • 1 (5 oz) pkg baby spinach
    • 1 lemon
  2. Grate all of the zest from the lemon, then juice the lemon; add both to a large salad bowl.
  3. Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the salad bowl.
    • 2 cloves garlic
  4. To the salad bowl, add olive oil, salt, and pepper; whisk together and set aside.
    • 2 tbsp extra virgin olive oil
    • ½ tsp salt
    • ¼ tsp black pepper
  5. Preheat a skillet over medium-high heat.
  6. While the skillet heats up, pat the steak dry with paper towels and place on a plate; season generously with salt and pepper on both sides.
    • 1 ½ lb striploin (New York strip) steak
    • 1 tsp salt
    • ½ tsp black pepper
  7. Once the skillet is hot, add the pine nuts; cook, stirring constantly, until they are golden brown, 2 to 3 minutes. Once done, add to the salad bowl.
    • ¼ cup pine nuts
  8. Once the pine nuts have been transferred, add coconut oil to the skillet and swirl to coat the bottom.
    • 1 tbsp virgin coconut oil
  9. Carefully place the steak in the skillet; flipping every 15 to 30 seconds, cook the steak until desired doneness (5 to 7 minutes for medium-rare). (Use a thermometer or cut into the steak to check the doneness.) Once done, transfer the steak to a plate and let it rest for 5 to 10 minutes.
  10. Add the broth and water to a small saucepan; bring to a boil over high heat.
    • 8 fl oz (1 cup) chicken or vegetable broth
    • 4 fl oz (½ cup) water
  11. In batches, stack the spinach leaves and roll tightly into a cigar, then slice crosswise into a chiffonade (thin ribbons). Transfer to the salad bowl.
  12. Once the liquid comes to a boil, add couscous and salt; give it a stir and cover with a lid. Remove from the heat and let it stand for 5 minutes.
    • 1 cup whole wheat couscous
    • ½ tsp salt
  13. Add the feta to the salad bowl.
    • 1 (4 oz) pkg crumbled feta cheese
  14. Place the steak on a cutting board and thinly slice against the grain into strips.
  15. Uncover the couscous and fluff with a fork; add to the salad bowl and toss to combine.
  16. To serve, divide the steak and salad between plates. Enjoy!

Nutrition per Serving

Calories
743
Fat
46g
Net Carbs
33g
Protein
49g

Cookware

  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • measuring cups
  • measuring spoons
  • mixing bowls
  • small saucepan
  • stainless steel or cast iron skillet
  • stirring spoon
  • tongs
  • whisk or fork