Grilled Steaks over Italian Pearl Couscous Salad
with Sun-Dried Tomato Pesto Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
800 /serving
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
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Sun-dried tomato pesto
- 1 Garlic clove
- 2 Cucumbers
- 15ml White 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: Cashews, Milk, Sulphites, Wheat
You will need:
Medium pot
Strainer
Oil
Salt & pepper (S&P)
BBQ
Total Fat
35 g
Saturated Fat
8 g
Sodium
680 mg
Total Carb
78 g
Sugars
5 g
Protein
47 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
Pat the steaks* dry with paper towel; season with ½ the remaining spices and S&P. Add 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). Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
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. 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.
