Top Sirloin Steaks over Pearl Couscous Salad
with Roasted Red Pepper Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
820 /serving
Get ready, get steak, go! Clean, lean tastes bounce off these plates, which spotlight tender slices of our top sirloin beef cooked in a grill pan. Beneath the meat, dig into a salad made with multicoloured pearl couscous combined with roasted pepper, chunks of cukes and pre-chopped kale. Roasted red pepper spread (otherwise known as ajvar) and balsamic vinegar are the stuff of a perfect vinaigrette to tie it together. Here’s to a gorgeous evening ahead.
We will send you:
- 2 Top sirloin beef medallions
- 100g Chopped kale
- 30ml Roasted red pepper spread
- 1 Garlic clove
- 2 Cucumbers
- 30ml Balsamic vinegar
- 1 Roasted pepper
- 165g Multicoloured pearl couscous
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Sulphites, Wheat
You will need:
Medium pot
Strainer
Oil
Salt & pepper (S&P)
Grill pan (or large pan)
Total Fat
35 g
Saturated Fat
8 g
Sodium
680 mg
Total Carb
82 g
Sugars
8 g
Protein
47 g
Fibre
8 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, small-dice the cucumbers and roasted pepper.
Cook the steaks
Pat the steaks dry with paper towel; season with ½ the remaining spices and S&P. In a grill pan (or large pan), heat a drizzle of oil on medium-high. Add the steaks* and cook, 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 for 5 min. before slicing against the grain.
Start the salad
Meanwhile, in a second large bowl, combine the roasted red pepper spread, vinegar (start with ½), 2 tbsp oil (double for 4 portions), the remaining spices and S&P. Add the kale, cucumbers and roasted pepper; toss well.
Finish the salad & serve
To the bowl of salad, add the couscous; 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.
