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Striploin Steak with Couscous, Spinach & Feta Salad.

  • 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!