Name: Garlic and thyme BBQ steaks
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 4 bone-in beef blade steaks; 2 soft ripe Roma tomatoes, roughly chopped; 2 cloves garlic, peeled; 1 tsp thyme leaves; 40.00 ml sherry vinegar; 20.00 ml capers; 250.00 ml Israeli couscous; 1/2 tsp turmeric; 1 red capsicum, diced; 400g can chickpeas, drained and rinsed; 100g baby spinach; Mint, to serve; Pomegranate, to serve

Garlic and thyme BBQ steaks

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Succulent garlic-thyme steak paired with vibrant couscous-pomegranate salad, ideal for summer nights.

Ingredients:

4 bone-in beef blade steaks
2 soft ripe Roma tomatoes, roughly chopped
2 cloves garlic, peeled
1 tsp thyme leaves
40.00 ml sherry vinegar
20.00 ml capers
250.00 ml Israeli couscous
1/2 tsp turmeric
1 red capsicum, diced
400g can chickpeas, drained and rinsed
100g baby spinach
Mint, to serve
Pomegranate, to serve

Instructions:

Arrange the steaks in a single layer in a dish.
Blend tomato, garlic, thyme, vinegar, capers, 1 tablespoon olive oil, and freshly cracked black pepper in a blender until smooth. Drizzle the marinade over the steaks.
In a medium saucepan, bring 3 cups of water to a boil. Stir in couscous and turmeric, simmer for 8-10 minutes until tender. Drain and mix with the rest of the salad ingredients.
Preheat the BBQ to medium heat, then sizzle the steaks for 3 minutes on each side. Pair with a fresh salad before indulging.

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