Grass-Fed Porterhouse Steak over Pistachio-Mint Couscous
with Citrusy Labneh & Za’atar Veggies
Cooking time
30 minutes
Servings
2/4
Calories
1280 /serving
What’s your favourite part of this Middle Eastern spread? Maybe the sweetness of caramelized dates, roasted alongside baby carrots and beets. The crunch of toasted pistachios in fragrant couscous. That swoosh of lemony labneh. Or the obvious pleasures of perfectly seared AAA beef spiced with za'atar.
We will send you:
- 680g Grass-fed AAA beef Porterhouse steak (Canadian-raised)
- 200g Peeled baby carrots
- 1 Lemon
- 225g Red beets
- 2 Medjool dates
- 14g Mint
- 25g Chopped pistachios
- 9g Za'atar
- 100g Couscous
- 90ml Labneh
Contains: Milk • Pistachios • Sesame • Soy • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pot (or kettle)
Zester
Peeler
Total Fat
56 g
Saturated Fat
23 g
Sodium
580 mg
Total Carb
96 g
Sugars
32 g
Protein
98 g
Fibre
12 g
Preparation
Mise en place
- Preheat the oven to 450°F. In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- Zest the lemon; juice ½ and quarter the remaining ½.
- Pick the mint leaves off the stems; roughly chop the leaves.
- Pit and medium-dice the dates; drizzle with oil.
- Peel and halve the beets; cut into ¼ inch wedges.
- Halve the carrots lengthwise (quarter if large).
- In a small bowl, combine the labneh, lemon zest and S&P.
Roast the vegetables
- On a lined sheet pan, toss the carrots and beets, with a drizzle of oil, ½ the za'atar and S&P.
- Roast, stirring and adding the dates halfway, 18 to 22 min., until tender.
Toast the pitachios
- Meanwhile, heat a large, dry pan on medium.
- Add the pistachios and toast, stirring often, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a bowl and reserve the pan.
Cook the couscous
- In a large bowl, combine the couscous and boiling water.
- Cover and let sit for 5 min. Fluff the couscous.
- Add the lemon juice, mint, pistachios and S&P; stir well.
Cook the steak
- Pat the steak dry; season with the remaining za'atar and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the steak* and cook, 3 to 5 min. per side, until cooked as desired.
- Transfer to a cutting board and let rest before slicing.
Plate your dish
- Divide the labneh between your plates and spread out in a circular motion.
- Top with the vegetables, couscous and steak.
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
