Trust us, you'll want to use this minty feta spread on everything!
bunches small radishes (about 1 lb total), quartered (or cut into wedges if very large)
skirt steak, cut crosswise into 4-inch pieces
flat-leaf parsley, chopped
fresh lemon juice
crumbled feta cheese
Pinch red pepper flakes
small pita breads
- 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