What meat-eating person doesn’t love a steak? I do not, by any stretch of the imagination, pretend to know anything much about the cooking of the ‘perfect steak’, but I do enjoy eating it all the same. Steak is a fantastic hot-weather food. For me, it alludes to summer breezes, beaches, dining outside and BBQs. Those things usually go alongside holidays and good times.
I have been making this dish recently, which has become a fast favourite due to its speedy preparation and flavour-bomb tastes. A one-pan dish (excepting the dish you ‘cook’ the couscous in), it is light on labour and on the washing up!
I also always keep a bag of frozen green beans and bacon in the freezer. Along with a few pantry staples, the only fresh ingredients on the list for this dish are steak and tomatoes. Simple!
Steak with crispy couscous
- 1 tbs olive oil
- 400g beef steak
- 1 tsp paprika
- 1 tsp garlic salt
- Pepper to taste
- 1 cup couscous
- 1 chicken stock cube
- 2 rashers bacon
- 1 ½ cups green beans
- 3 tomatoes
- Put a griddle pan on high and heat the olive oil.
- Rub the steak with paprika, garlic salt and pepper.
- Fry the steak 5 mins on the first side, 3 min on the other. Remove steak from the griddle pan and wrap in foil to rest.
- Boil the kettle, and add 1 cup boiling water to a bowl with the stock cube. Stir to dissolve. Add the couscous, stir and cover for 10 mins.
- Cook the bacon on the pan until crispy, and then add the green beans and tomatoes until softened, jammy and a little blistered.
- Once the couscous is cooked, fluff it up with a fork and add to your griddle pan. Do not stir for 5 mins or so, so that the bottom of the couscous becomes crispy and golden.
- Slice the steak into thin slices and serve on top of your crispy couscous.
I must admit, I am not a salads person. I will never order salad when eating out, except if it is a shared dish and other more hearty dishes are also on the table. Unfortunately I have difficulty convincing myself that salads can be interesting and tasty, and filling.
However, I know that this is the wrong way to think about salads. And I made a spring chicken salad recently (recipe below) to help convince myself. And boy, I must make more salads for dinner! The recipe I’m sharing today was an experiment using spring greens and it tastes delicious! I’ve used a brown rice and quinoa mix, which is my new favourite carb. If you buy the microwavable pouches, they become a super easy option for lunch or dinner. Nutty and with texture, they make a great warm addition to a salad.
I added avocado and feta, for lusciousness. And a seed and za’atar rub on the chicken which gives crunch and flavour.
It makes plenty enough for four, but my husband and I were lucky to have leftovers.
- 500g chicken breast
- 3tbs almond meal
- 3tbs pumpkin and sunflower seeds, mixed
- 2 cloves garlic, crushed
- 2 tbs sesame seeds
- 2 tsp za’atar
- Salt and pepper to season
- 1 avocado, sliced
- 100g snowpeas
- 200g green beans
- 1/3 cup frozen peas
- 1 pouch microwavable quinoa & brown rice
- 3 tbs extra virgin olive oil
- Juice of half a lemon
- Salt and pepper
- 100g feta
- To make the rub for the chicken, mix almond meal, pumpkin, sunflower, and sesame seeds, garlic, za’atar seasoning and salt and pepper in a mortar and pestle.
- Coat the chicken breasts with the rub, ensuring an even layer. Fry in a frying pan with a little olive oil for 10-15 mins until cooked through.
- Slice the green beans and snowpeas into small 2cm chunks and steam with the peas for 3 mins or until bright green and just blanched. Add to the salad bowl.
- Microwave the quinoa and brown rice, and add to the salad bowl.
- Whisk the olive oil, lemon juice, salt and pepper in a small container, and drizzle over the salad.
- Crumble the feta over the salad. Toss the ingredients to ensure an everything is evenly distributed.
- Once the chicken has been cooked, slice and lay on the top of the salad.