Protein Boost | Grilled Surf 'n' Turf over Italian Pearl Couscous Salad
with Sun-Dried Tomato Pesto Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
890 /serving
Ready, get steak, go! These plates are vibrant with lean, clean summer tastes. In the spotlight: grilled beef over pearl couscous combined with roasted pepper, cukes and baby greens. Red pesto and white balsamic makes a perfect warm-weather vinaigrette.
We will send you:
- 285g Shrimp (BAP-certified)
- 2 Top sirloin beef medallions
- 1 Garlic clove
- 15ml Sun-dried tomato pesto
- 120g Uncooked: Baby greens (lettuce mix, baby spinach, kale or arugula) Cooked: Baby greens (baby spinach or kale)
- 2 Cucumbers
- 15ml White balsamic vinegar
- 165g Multicoloured pearl couscous
- 1 Roasted pepper
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Cashews • Milk • Shrimp • Sulphites • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
BBQ (or pan)
Total Fat
35 g
Saturated Fat
8 g
Sodium
1530 mg
Total Carb
72 g
Sugars
5 g
Protein
66 g
Fibre
4 g
Preparation
Boil the couscous
- Mince the garlic.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Fill the pot with salted water and bring to a boil.
- Add the couscous; stir gently to separate. Boil, 8 to 12 min., until tender. Drain and rinse.
- Transfer to a large bowl and toss with a drizzle of oil to prevent clumping; season with ⅓ of the spices and S&P.
Mise en place
- Meanwhile, heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Small-dice the cucumbers and roasted pepper.
- Roughly chop the baby greens.
Grill the steaks
- Pat the steaks* dry; season with ½ the remaining spices and S&P.
- Add to the BBQ (or pan) and grill, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board and let rest before slicing.
Start the salad
- In a large bowl, combine the pesto, vinegar, 2 tbsp oil (double for 4 portions), the remaining spices and S&P.
- Add the baby greens, cucumbers and roasted pepper; toss well.
Finish the salad & serve
- To the bowl of couscous, add the salad; toss well.
- Divide the salad between your plates.
- Top with the steaks. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
