Sunday, December 5, 2010

A dinner idea

I've been thinking a lot about food and trying new recipes lately, thanks to Two Bears Farm and the Three Cubs, because she's recently been sharing a lot of food ideas.

Anyway, I recently found a recipe I'd printed out  months ago. Somehow I'd misplaced it, and I therefore never got to try it.

And since Andrew and I will be celebrating an anniversary this month, I think I may make it for dinner that night.

So what's the recipe? It's for "Steak and Spinach Couscous" from under the "Food and Recipes" section. 

Here it is:

Steak With Spinach Couscous

Serves 4
Hands-on Time: 20m
Total Time: 20m
  • 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
1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon each salt and pepper.

2. Cook the steak to desired doneness, 4 to 6 minutes per side for medium-rare. Let rest before slicing.

3. Meanwhile, cook the couscous according to the package directions. Transfer to a large bowl.

4. Wipe out the skillet. Cook the remaining 2 tablespoons of oil, garlic, and pine nuts over medium heat, stirring, until golden, 2 to 3 minutes.

5. Fold the pine nut mixture into the couscous with the spinach, Feta, lemon juice, and ½ teaspoon each salt and pepper. Serve with the steak.

Tip #1
Packaged crumbled Feta is often dry, flavorless, and treated with additives. It’s worth buying a block of the cheese and breaking it apart yourself.

Tip #2
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
Calories 643; Calories From Fat 241; Protein 45g; Carbohydrate 57g; Sugar 2g; Fiber 4g; Fat 27g; Sat Fat 7g; Sodium 680mg; Cholesterol 83mg

Seems yum-o, so let's hope it turns out tasty. I may try it once before our anniversary, just as a trial run. 

And on our anniversary, I figure I'll use the good china we received as wedding gifts. Seems like a perfect reason to use it, right?

Here are what the plates look like (three stacked together): 


varunner said...

Oh, that sounds delicious! It'll look pretty on your plates too :-)

Beth Dunn said...

Love the stacked plate look! xoxo

Related Posts Plugin for WordPress, Blogger...