Name: Striploin Steak with Couscous, Spinach & Feta Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 355 ½ ml chicken or vegetable broth; 1 ½ (113 g) pkg crumbled feta cheese; 3 cloves garlic; 1 ½ lemons; 0.375 cup pine nuts; 1.02 kg striploin (New York strip) steak; 1 ½ cups whole wheat couscous; black pepper; extra virgin olive oil; salt; virgin coconut oil

Striploin Steak with Couscous, Spinach & Feta SaladStriploin Steak with Couscous, Spinach & Feta Salad — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

355 ½ ml chicken or vegetable broth

1 ½ (113 g) pkg crumbled feta cheese

3 cloves garlic

1 ½ lemons

0.375 cup pine nuts

1.02 kg striploin (New York strip) steak

1 ½ cups whole wheat couscous

black pepper

extra virgin olive oil

salt

virgin coconut oil

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Grate all of the zest from the lemons, then juice the lemons; 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.

To the salad bowl, add olive oil, salt, and pepper; whisk together and set aside.

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.

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.

Once the pine nuts have been transferred, add coconut oil to the skillet and swirl to coat the bottom.

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.

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.

Add the feta to the salad bowl.

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!

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