Tuscan Balsamic Steak Strips

Tuscan Balsamic Steak Strips

with Spinach Couscous

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Italian-inspired steak and a balsamic pan sauce bring fall to your plate! The steak is complemented by Israeli couscous, sweet peppers and bright spinach.


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

Preparation Time35 minutes
Cooking difficultyMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Beef Strips

2 tbsp

Balsamic Vinegar


1.5 cup

Pearl Couscous


113 g

Baby Spinach

28 g

Parmesan Cheese


160 g

Sweet Bell Pepper

2 tbsp

Tomato Paste

1 tbsp

Italian Seasoning


Not included in your delivery

¼ tsp

Salt and Pepper*

½ tsp


1.5 tbsp


2 tbsp



2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories550 kcal
Fat17 g
Saturated Fat7 g
Carbohydrate55 g
Sugar4 g
Dietary Fiber4 g
Protein43 g
Cholesterol100 mg
Sodium1480 mg
Utensilsarrow down iconarrow down icon
Large Bowl
Paper Towel
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. Cover and bring to a boil over high heat. Core, then cut pepper into 1/2-inch pieces. Pat the steak strips dry with paper towels, then cut large strips in half. Toss steak strips with Italian seasoning, vinegar and 1/2 tsp sugar in a large bowl. Season with salt and pepper. Set aside.


Add couscous to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 6-8 min.


While couscous cooks, heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp oil, then peppers. Cook, stirring often, until tender-crisp, 4-5 min. Season with salt and pepper. Transfer to a plate.


Add 1/2 tbsp oil to the same pan, then half the steak strips. Cook, stirring occasionally, until cooked through, 4-6 min. Transfer to the same plate with peppers. Repeat with another 1/2 tbsp oil and remaining steak strips. Set aside.


Drain and return couscous to same pot. Add spinach, tomato sauce, half the Parmesan and 2 tbsp butter. Stir together, until butter melts and spinach wilts, 2-3 min. Season with salt and pepper.


Divide couscous between plates. Top with peppers and steak strips. Drizzle over steak strip juices from the plate and sprinkle over remaining Parmesan.