Rib-eye steaks with couscous salad
Aug 31, 1975 2:00pm- 20 mins preparation
- 20 mins cooking
- 3 hrs marinating
- Serves 4
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Ingredients
Rib-eye steaks
- 4 x 600g beef rib-eye (scotch fillet) steaks
- 1/3 cup (80ml) japanese soy sauce
- 2 tablespoon rice wine vinegar
- 1 tablespoon honey
- 2 centimetre fresh ginger (10g), grated
- 2 clove garlic, crushed
- 1 1/2 cup (375ml) water
- 1 tablespoon olive oil
Couscous salad
- 1 1/2 cup (300g) couscous
- 15 gram butter
- 1/3 cup fresh flat-leaf parsley, coarsely chopped
- 2 green onions, sliced finely
- 1 medium tomato (150g), chopped coarsely
- 60 gram baby spinach leaves
- 2 teaspoon lemon rind, finely grated
Method
Rib-eye steaks with couscous salad
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1Combine steaks with soy sauce, rice wine vinegar, honey, ginger, garlic and water in shallow bowl; cover, stand 30 minutes or refrigerate 3 hours.
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2Make couscous salad. Bring the water and oil to the boil in medium saucepan; remove from heat. Stir in couscous, cover; stand 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Add butter; fluff with fork.
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3Stir in parsley, green onions, tomato, spinach and lemon rind; season to taste.
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4Remove steaks from marinade and discard marinade. Cook steaks on heated oiled barbecue (or grill or grill pan). Remove steaks from barbecue; cover, stand 5 minutes.
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5Serve steaks with couscous salad.
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