Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
1 (5 oz) pkg baby spinach
Grate all of the zest from the lemon, then juice the lemon; add both to a large salad bowl.
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
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
Preheat a skillet over medium-high heat.
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
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
Once the pine nuts have been transferred, add coconut oil to the skillet and swirl to coat the bottom.
1 tbsp virgin coconut oil
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.
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
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.
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
Add the feta to the salad bowl.
1 (4 oz) pkg crumbled feta cheese
Place the steak on a cutting board and thinly slice against the grain into strips.
Uncover the couscous and fluff with a fork; add to the salad bowl and toss to combine.
To serve, divide the steak and salad between plates. Enjoy!