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Beef couscous salad
Beef couscous salad
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Prep Time:
10 minutes
Cook Time:
6 minutes
Total Time:
16 minutes
Summer salad featuring beef steak and couscous.
Ingredients:
  • 2 (about 250g each) 2.5cm-thick beef sirloin steaks (New York-cut)
  • Freshly ground black pepper
  • 9.20 gm olive oil
  • 250ml (1 cup) water
  • 1 lemon, rind finely grated, juiced
  • 260g (1 1/3 cups) couscous
  • 250g (1 punnet) cherry tomatoes, halved
  • 2 Lebanese cucumbers, thinly sliced lengthways
  • 100g baby spinach leaves, washed, dried
  • 16 (about 70g) kalamata olives
  • 1 garlic clove, crushed
  • 40.00 ml red wine vinegar
  • 7.20 gm honey
  • Salt & freshly ground black pepper
  • 36.40 gm olive oil
Instructions:
  • Season both sides of the steaks generously with pepper. Heat oil in a medium heavy-based frying pan over medium-high heat. Cook steaks for 3-4 minutes on each side for a medium doneness, or longer if desired. Transfer the steaks to a plate, cover loosely with foil, and let them rest for 10 minutes before serving.
  • In a medium saucepan, bring water, lemon rind, and lemon juice to a boil. Remove from heat and stir in couscous with a fork. Let it sit covered for 5 minutes until all liquid is absorbed, then fluff with a fork.
  • In a small bowl, mix together garlic, vinegar, and honey. Season with salt and pepper to taste. Slowly whisk in the oil until the dressing thickens.
  • Slice the steaks against the grain into 1cm-thick pieces and transfer them to a large bowl. Mix in the couscous, tomatoes, cucumbers, spinach, and olives. Drizzle half of the dressing over the ingredients and gently toss to coat everything evenly.
  • Plate the mixture using a spoon, generously drizzle with the remaining dressing, and serve.

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