NUTRITION

SERVINGS

INGREDIENTS

6 oz skirt steak

2 tbsp pine nuts

1.5 cup baby arugula

1.5 cup baby spinach

1 cup cucumber

0.25 cup red onion

1 oz feta cheese

1 tbsp extra virgin olive oil

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tbsp red wine vinegar

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, then set aside.

• 2

  In a small bowl, whisk together 0.5 tbsp olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, and half of the sea salt and black pepper.

• 3

  Pat the skirt steak dry with paper towels and season both sides with the remaining sea salt and black pepper.

• 4

  Heat 1 tbsp olive oil in a heavy skillet over high heat until shimmering.

• 5

  Sear the steak for 3-4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.

• 6

  While the steak rests, toss the arugula, spinach, sliced cucumber, and thinly sliced red onion in a large bowl with the prepared dressing.

• 7

  Slice the rested steak against the grain into thin strips to ensure maximum tenderness.

• 8

  Top the dressed greens with the steak strips, crumbled feta cheese, and the toasted pine nuts before serving.