Introduction
Cooking with fresh ingredients can elevate a simple meal into a culinary delight. This recipe features succulent sirloin steak paired with vibrant vegetables and the refreshing taste of mint. Combined with fluffy couscous and a drizzle of honey, it promises to be both nutritious and satisfying, making it an ideal dish for any occasion.
Detailed Ingredients with measures
– ½ a bunch of mint (15g)
– 100g couscous
– 1 x 200g higher-welfare sirloin steak
– 20g flaked almonds
– ½ tablespoon runny honey
– 160g ripe mixed-colour cherry tomatoes
– ½ x 185g jar of artichoke hearts in oil
– 1 small preserved lemon
Prep Time
Preparation time for this dish is approximately 10 minutes.
Cook Time, Total Time, Yield
The cooking time takes around 15 minutes. Therefore, the total time for preparing and cooking this meal is about 25 minutes. This recipe yields two servings, perfect for a small gathering or a delightful dinner for two.
Enjoy bringing these flavors together for a meal that not only nourishes but also delights the palate!
Detailed Directions and Instructions
Prepare the Couscous
Pick the mint leaves from the stalks. Place the stalks in a bowl with the couscous and cover it with boiling water. Once covered, cover the bowl to let the couscous steam and absorb the water.
Cook the Steak
Trim any sinew from the sirloin steak. Season the steak with a pinch of sea salt and black pepper. Using tongs, hold the steak fat-side down in a large non-stick frying pan over medium-high heat. Cook until the fat is crisp and golden. After this, lay the steak flat in the pan and sear on each side to your desired doneness.
Toast the Almonds and Add Honey
In the last 30 seconds of cooking the steak, add the flaked almonds to the pan to toast them. Drizzle the honey over the steak and almonds just before removing them. Transfer the steak and almonds to a plate to rest.
Cook the Vegetables
Add the ripe mixed-color cherry tomatoes to the hot pan where you cooked the steak. Drain the artichoke hearts from the jar and add them to the pan along with a splash of water. Cook for 2 minutes, stirring occasionally.
Add Preserved Lemon and Mint
Finely chop the preserved lemon, making sure to remove any seeds. Stir the chopped lemon into the pan along with most of the picked mint leaves. Continue to cook for a few more minutes until everything is heated through.
Fluff the Couscous
Fluff the couscous with a fork, seasoning it to taste. Divide the couscous between serving plates.
Assemble the Dish
Spoon the cooked tomatoes and artichokes over the couscous on each plate. Slice the rested steak and place it on top of the vegetables. Scatter the toasted almonds and any juices from the resting steak over the dish. Finally, garnish with the remaining mint leaves.
Notes
Choosing Mint
Make sure to select fresh mint leaves for the best flavor.
Steak Cooking Preference
Adjust the cooking time of the steak based on your preferred level of doneness: rare, medium, or well-done.
Couscous Consistency
If the couscous seems too dry after fluffing, add a little more water and cover it again for a few minutes to steam.
Ingredients Storage
Store leftover ingredients properly to maintain freshness, especially the preserved lemon, which should be kept in a sealed container.
Cook techniques
Infusing Flavors with Herbs
The process of picking fresh mint leaves not only adds flavor but also enhances the aroma of the dish. Use only the leaves for the best taste, and consider adding them at different stages of cooking for varied flavor profiles.
Cooking Couscous
Couscous is a quick-cooking grain. By covering it with boiling water and letting it sit, the steam hydrates and softens it without direct heat, preserving its texture and flavor.
Perfecting Steak Searing
For a perfectly seared steak, ensure it is at room temperature before cooking. Sear fat-side down first to render the fat and achieve a golden crust. Adjust cooking time to your preference for doneness.
Toasting Nuts
Toasting flaked almonds intensifies their flavor and adds crunch. Add them to the hot pan near the end of cooking to prevent burning while still allowing them to brown.
Building a Sauce
Using residual heat from the pan, a quick addition of tomatoes, artichokes, and preserved lemon creates a light sauce. This technique keeps the vegetables vibrant and fresh while allowing them to absorb flavors.
Resting Meat
Letting the steak rest after cooking allows the juices to redistribute, ensuring a juicier cut when sliced. This step is crucial for enhancing the texture of the meat.
Garnishing with Fresh Herbs
Adding leftover mint leaves as a garnish brightens the dish and provides a fresh note. It’s an easy way to enhance presentation and flavor just before serving.
FAQ
Can I use a different type of grain instead of couscous?
Yes, you can substitute couscous with quinoa, bulgur, or even rice, adjusting the cooking method accordingly based on the grain.
How can I tell if my steak is cooked to the right doneness?
Using a meat thermometer is the most accurate way to check doneness: 125°F for rare, 135°F for medium-rare, or 145°F for medium.
What can I substitute for preserved lemon?
If you don’t have preserved lemon, you can use a mixture of fresh lemon zest and juice or add a dash of vinegar for acidity.
Is it necessary to toast the almonds?
While toasting almonds is not strictly necessary, it enhances their flavor and adds a delightful crunch.
How can I store leftover couscous and steak?
Store leftover couscous and steak in an airtight container in the fridge for up to 3 days. Reheat gently to prevent drying out.
Can I replace flaked almonds with another nut?
Yes, you can use other nuts such as walnuts, pine nuts, or pistachios, adjusting the quantity and toasting method as necessary.
Conclusion
This dish showcases a delightful combination of flavors and textures, blending the tenderness of sirloin steak with the freshness of mint, the sweetness of honey, and the acidity of preserved lemon. The addition of vibrant cherry tomatoes and artichokes adds depth, while the toasted almonds provide a satisfying crunch, making for a well-rounded and satisfying meal.
More recipes suggestions and combination
Couscous Salad with Grilled Vegetables
Combine cooked couscous with grilled zucchini, bell peppers, and red onion, and dress it with olive oil, lemon juice, and fresh herbs.
Mint Yogurt Sauce
Blend yogurt with chopped mint, garlic, lemon juice, and a pinch of salt for a refreshing sauce that pairs well with grilled meats or as a dip.
Steak and Quinoa Bowl
Use quinoa instead of couscous and top it with grilled steak, sautéed spinach, and roasted sweet potatoes for a hearty bowl.
Cherry Tomato and Mozzarella Skewers
Thread cherry tomatoes and mozzarella balls onto skewers, drizzle with balsamic glaze, and sprinkle with fresh basil for a quick appetizer.
Artichoke and Spinach Dip
Blend artichoke hearts with spinach, cream cheese, and garlic, then bake until bubbly for a delicious appetizer to serve with pita chips.
