Trust us, you’ll want to use this minty feta spread on everything!
YIELDS: 4 SERVINGS
2 bunches small radishes (about 1 lb total), quartered (or cut into wedges if very large)
1/4 c. olive oil
1 lb. skirt steak, cut crosswise into 4-inch pieces
1/2 c. flat-leaf parsley, chopped
1/2 c. mint, chopped
2 tbsp. fresh lemon juice
1 oz. crumbled feta cheese
Pinch red pepper flakes
4 small pita breads
TOTAL TIME: 0:25
- Heat oven to 400°F. On a large rimmed baking sheet, toss radishes with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Roast until tender, 10 to 15 minutes.
- Meanwhile, heat 1 tablespoon oil in a large skillet on high. Season steak with 1/2 teaspoon each salt and pepper and cook to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest at least 5 minutes before slicing.
- In a small bowl, combine parsley, mint, lemon juice, feta, red pepper flakes, and remaining 2 tablespoon olive oil.
- Slice steak and serve with salsa, radishes, and pitas.
PER SERVING 545 CALORIES, 29 G FAT (8 G SATURATED), 33 G PROTEIN, 850 MG SODIUM, 39 G CARB, 4 G FIBER