Beef Steaks with Warm Vegetable and Couscous salad
Midweek meals often need to be quick and easy, so this warm couscous salad served with juicy steak is ideal. A variety of cooked vegetables are tossed with the couscous. You can use any seasonal vegetables you fancy to create your own version. This is a well balanced complete dinner for your family.
Serves 4 Ready in 15 mins
- 4 Quality Mark beef steaks, (fillet, sirloin or rump) trimmed
- 1-2 tablespoons olive oil
- Salt, pepper and pinch of garlic powder
- 1 cup boiling water or stock
- 1 cup couscous
- 1 red onion, peeled and sliced*
- 8 mushrooms, sliced*
- 1 red capsicum, sliced*
- 1 tablespoon vinaigrette
- Chopped parsley to taste
- 2 tablespoons pesto
Pour the water or stock over the couscous, fluff with a fork to separate the grains and stand 5-10 mins.
Rub oil on the steaks and season with salt, pepper and garlic powder, then oil the vegetables. Heat a BBQ or heavy-based pan and cook steaks 3-5 mins per side or until cooked to your liking. Set aside in a warm place to rest, and BBQ or grill the vegetables.
Fluff the couscous again and add vegetables, vinaigrette, parsley and pesto. Serve with the steaks.
*Or use your favourite seasonal vegetables.