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Ambassador [Associate]
Ambassador [Associate]
  • 743 calories
  • 35 min
  • 4 servings


  • 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


  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

Net Carbs


  • 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