Steak With Spinach Couscous
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
- 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.
- Cook the couscous according to the package directions; transfer to a large bowl.
- 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.
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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