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.