Mediterranean Grilled Steak
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Mediterranean Grilled Steak

Mediterranean Grilled Steak

with Couscous

Transport yourself to the Isle of Crete with tonight's Mediterranean Grilled steak dinner. Your plate will be packed to the brim with fluffy jewelled couscous, sumac grilled veggies and a flourish of fresh mint! Finish it all off with a cooling dollop of cucumber riata!

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

285 g

Top Sirloin Steak

½ cup


1 unit(s)

Baby Eggplant

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Greek Yogurt

7 g


1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

1 unit(s)

Mini Cucumber

1 tsp



Nutrition Values

Calories250 kcal
Fat8 g
Saturated Fat2.5 g
Carbohydrate9 g
Sugar4 g
Dietary Fiber2 g
Protein34 g
Cholesterol75 mg
Sodium90 mg
Trans Fat0.2 g
Potassium750 mg
Calcium40 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Large Bowl
Box Grater
Small Bowl



Bring a medium pot with 2/3 cup water (dbl for 4 ppl) to a boil over high heat. When the water is boiling, add 1 tbsp butter (dbl for 4 ppl), then the couscous. Cover and remove from heat. Let stand until couscous is tender and liquid is absorbed, 5-6 min.


While the couscous cooks, cut eggplant into 1/2-inch rounds. Core, then cut the pepper into 2 1/2-inch pieces. Add the eggplant, peppers, sumac and 1 1/2 tbsp oil to a large bowl. Season with salt and pepper, then toss to coat.


Roughly chop the mint. Grate the cucumber into a small bowl. Add the yogurt, garlic puree, half the mint and 1/4 tsp sugar (dbl for 4 ppl), to the small bowl with grated cucumber. Stir to combine. Set aside.


Pat steak dry with paper towels. Season with salt and pepper, then drizzle with 1/2 tbsp oil (dbl for 4ppl). Add steak to one side of grill. Cook steak, flipping once, until cooked to desired doneness, 4-6 min per side.***


When the steak is almost done, add eggplant and peppers to the other side of the grill. Cook, flipping veggies once, until veggies are tender, 2-3 min per side.***


Chop the peppers and eggplant into 1/2-inch pieces. Thinly slice the steak. Fluff the couscous with fork, then stir in the roasted veggies and remaining mint. Season with salt. Divide the couscous between plates. Top with sliced steak. Dollop riata over top.