Striploin Steak with Couscous, Spinach & Feta Salad

Directions

1. Pat the steak dry and season well with salt and pepper on all sides.
2. In a large salad bowl, grate the lemon zest and squeeze the juice from the lemon, then mince or press the garlic into the bowl and whisk in olive oil, salt, and pepper.
3. Toast the pine nuts in a preheated skillet over medium heat, stirring constantly until golden, then transfer to the salad bowl.
4. Add a small amount of virgin coconut oil to the hot skillet and swirl to coat the bottom.
5. Sear the steak in the skillet, flipping every 15–30 seconds until it reaches the desired doneness (about 5–7 minutes for medium-rare); transfer to a plate and let rest 5–10 minutes.
6. Pour the broth into a small saucepan, bring to a boil, then drop in the couscous with a pinch of salt; cover and let stand off the heat for 5 minutes, then fluff with a fork.
7. Roll the spinach leaves into tight cigars and slice them into ribbons; add to the salad bowl once the couscous is ready.
8. Thinly slice the rested steak against the grain and add to the salad bowl, then fold in the feta and the couscous; toss to combine and serve.