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
900 /serving
Power up on proteins! Add shrimp to your meal with our Protein Boost option. Ready, get steak, go! Clean, lean summer tastes bounce off these plates, which spotlight grilled top sirloin beef and pearl couscous combined with roasted pepper, cukes and baby greens. Sun-dried tomato pesto and white balsamic are the stuff of a perfect warm-weather vinaigrette.
We will send you:
- 2 Top sirloin beef medallions
- 285g Shrimp (BAP-certified)
- 15ml Sun-dried tomato pesto
- 1 Garlic clove
- 2 Cucumbers
- 15ml White balsamic vinegar
- 1 Roasted pepper
- 165g Multicoloured pearl couscous
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Cashews, Milk, Shrimp, Sulphites, Wheat.
You will need:
Medium pot
Strainer
Oil
Salt & pepper (S&P)
BBQ
Total Fat
37 g
Saturated Fat
8 g
Sodium
1490 mg
Total Carb
79 g
Sugars
5 g
Protein
66 g
Fibre
7 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, making sure to oil the grill first. Small-dice the cucumbers and roasted pepper. Roughly chop the baby greens.
Grill the steaks & shrimp
Pat the steaks dry with paper towel; season with ½ the remaining spices and S&P. Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. Add steaks* to the BBQ and grill, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice). Add the shrimp** to the BBQ and grill, 1 to 2 min. per side, until opaque and cooked through. Transfer to a cutting board and let the steaks 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.
Finish the salad & serve
To the bowl of couscous, add the salad. Divide the salad between your plates. Top with the steaks and shrimp. Bon appétit!
Summer eats with @LaurentDagenais
For the month of June, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
