Top Sirloin Steaks over Pearl Couscous Salad
with Roasted Red Pepper Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
610 /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 cuke and baby greens. 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
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Roasted red pepper spread
- 1 Garlic clove
- 1 Cucumber
- 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
Olive oil
Oil
Salt & pepper (S&P)
Grill pan (or large pan)
Total Fat
14 g
Saturated Fat
5 g
Sodium
760 mg
Total Carb
79 g
Sugars
8 g
Protein
46 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 olive oil to prevent clumping; season with ⅓ of the spices and S&P.
Mise en place
Meanwhile, small-dice the cucumber and roasted pepper. Roughly chop the baby greens.
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 olive oil (double for 4 portions), the remaining spices and S&P. Add the baby greens, cucumber 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.
