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Steak With Spinach Couscous

Quentin Bacon
Serves 4 Hands-On Time: 20m Total Time: 20m

Ingredients

  • 3 tablespoons olive oil
  • 1 1/2 pounds flank steak
  • kosher salt and black pepper
  • 1 10-ounce box couscous
  • 2 cloves garlic, thinly sliced
  • 1/4 cup pine nuts
  • 2 cups baby spinach
  • 1/4 cup crumbled Feta (1 ounce)
  • 2 tablespoons fresh lemon juice

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with 1/2 teaspoon each salt and pepper. Cook to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest before slicing.
  2. Cook the couscous according to the package directions; transfer to a large bowl.
  3. Wipe out the skillet. Cook the remaining 2 tablespoons of oil, the garlic, and pine nuts over medium heat, stirring, until golden, 2 to 3 minutes. Fold into the couscous with the spinach, Feta, lemon juice, and 1/2 teaspoon each salt and pepper. Serve with the steak.
By Kate Merker,  July 2009
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Quick Tip

Grass-fed beef is lower in fat and thus cooks faster than ordinary beef. Many chefs and butchers advise cooking it at a lower temperature.

Nutritional Information

  • Per Serving
  • Calories 643Calories From Fat 241
  • Protein  45g
  • Carbohydrate  57g
  • Sugar  2g
  • Fiber  4g
  • Fat  27g
  • Sat Fat  7g
  • Sodium  680mg
  • Cholesterol  83mg
What does this mean? See Nutrition 101.

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