Lemon-Pepper Steak
with Kale Couscous Salad
This steak gets a lemony kick with a lemon pepper and greek seasoning. The kale and couscous salad get an added crunch factor with dry roasted pumpkin and sunflower seeds! Perfect for a warm summer evening.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Top Sirloin Steak
227 g
Cherry Tomatoes
100 g
Shallot
56 g
Kale, chopped
1 unit
Lemon
1 tbsp
Greek Seasoning
(Contains: Sulphites)
½ cup
Couscous
(Contains: Wheat)
28 g
Seed Blend
Not included in your delivery
2 tbsp
Salt*
4 tsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Massaging the green kale in Step 5, is a great technique to use to wash and help tenderize these hearty leaves!
Wash and dry all produce.* In a medium pot, bring 2/3 cups water (dbl for 4 ppl) and half the Greek seasoning to a boil over high heat. Meanwhile, juice half the lemon, then cut the remaining lemon half into wedges. Peel and thinly slice the shallots into 1/4-inch slices. Pat the steak dry with paper towels. Season with salt and pepper.
Once the water in the medium pot is boiling, remove the pot from heat and stir in the couscous. Cover and let stand until couscous is tender and water has been absorbed, 5-6 min. Meanwhile, heat a large non-stick pan over medium heat. When the pan is hot, add the seed blend to the dry pan. Toast, stirring often, until the seeds are golden-brown, 4-5 min.
Transfer toasted seed blend to a small bowl and set aside. Increase the heat to medium-high. When pan is hot, add 1 tbsp oil (dble for 4 ppl), then the steak. Pan-fry until cooked to desired doneness, 4-6 min per side. (TIP: Cook to a min. internal temp. of 63°C/145°F for medium-rare; steak size will affect doneness.**)
When the steak is done, transfer the steak to a plate and loosely cover with foil. Set aside to rest, 3-5 min. Meanwhile, add another 1 tbsp oil (dbl for 4 ppl) to the same pan, then the shallots and tomatoes. Season with salt and pepper. Cook, stirring occasionally, until the tomatoes start to soften and burst, 5-6 min.
Meanwhile, roughly chop the kale. In a medium bowl, add the kale and 1 tbsp oil (dbl for 4 ppl). Season with salt. Using your hands, massage the oil into the kale until the leaves have slightly darkened in colour, 1 min. Fluff the couscous with a fork and stir in the kale, seed blend, 1 tbsp lemon juice (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl).
Thinly slice the steak. Divide the steak, veggies and lemony kale-couscous between plates. Squeeze over a lemon wedge, if desired.
