Striploin Steak with Couscous, Spinach & Feta Salad

[Sincerely-Food-Chef]

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!