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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Top Sirloin Steak
½ cup
Couscous
1 unit(s)
Baby Eggplant
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Greek Yogurt
7 g
Mint
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
1 unit(s)
Mini Cucumber
1 tsp
Sumac
Nutrition Values
Utensils
Cooking Steps
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.