Pan-Seared Greek Rib-Eye Steak
Spinach Salad with Oranges, Olives and Parsley
Ingredients
- ½ tsp dried oregano
- ¼ tsp dried basil
- ⅛ tsp salt
- 1 clove garlic, minced
- 1 (8-oz) boneless rib-eye steak, trimmed and cut in half
- 1 tsp olive oil
- 1 tsp lemon juice
- 2 Tbsp crumbled feta cheese
Instructions
- Combine first 4 ingredients in a small bowl; rub over both sides of steaks.
- Cook in hot oil in a large nonstick skillet over medium-high heat 3 minutes per side or to desired doneness.
- Sprinkle steak with lemon juice, and top with cheese.
Side Dish Ingredients
- ½ (5-oz) pkg baby spinach (about 4 cups)
- ¼ cup fresh flat-leaf parsley leaves
- ¼ cup pitted kalamata olives, halved
- 1 Tbsp finely chopped red onion
- 1 orange, peeled and sectioned
- ¼ cup olive oil dressing
Side Dish Instructions
- Combine spinach, parsley, and olives in a large bowl; top with onion and oranges.
- Toss gently with dressing, and season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
218
|
0
|
218
|
Low Carb Meal Plan
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