Striploin Steak with Couscous, Spinach & Feta Salad

Ingredients

• Spinach

  Raw

  ¾ cup or 23g

• Vegetable Broth

  From bouillons. Low sodium

  800g

• Feta cheese

  100g

• Garlic

  Raw

  2 clove or 6g

• Lemons

  Raw, without peel

  1 fruit or 84g

• Pine nuts

  Nuts, dried

  1 cup or 135g

• Beef, New Zealand, imported, striploin, separable lean only, raw

  24 oz or 678g

• Couscous

  Cooked

  1 cup, cooked or 157g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. 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!