Recipe

Spicy steak with roasted vegetable couscous

Mar 29, 2014 1:00pm
  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Spicy steak with roasted vegetable couscous
  • 1/2 cup (125ml) dry red wine
  • 1汤匙grain mustard
  • 1汤匙dijon mustard
  • 1汤匙tomato or barbecue sauce
  • 3 garlic cloves, crushed
  • few drops tabasco sauce
  • 4 scotch fillet steaks (125-150g each), trimmed of fat
  • 2 cup (300g) peeled, seeded and cubed pumpkin
  • 2 zucchini, sliced
  • 1/4 cup roughly chopped semi sun-dried tomatoes
  • 2 tablespoon olive oil
  • 1 cup (200g) couscous
  • 1 cup (250ml) stock, white wine or water
  • rocket leaves, to serve

Method

Spicy steak with roasted vegetable couscous
  • 1
    Preheat oven to 180°C.
  • 2
    Combine wine, mustards, sauce, garlic and Tabasco in a shallow dish until well combined. Add steak and coat well. Chill for 20 minutes.
  • 3
    Toss pumpkin, zucchini and tomatoes together in a baking dish with olive oil and season to taste. Bake for 20-25 minutes, until golden and tender.
  • 4
    Heat a hot plate or heavy-based frying pan. Cook steaks to seal, for about 2 minutes, until moisture begins to pool on surface. Turn and cook second side for 1-2 minutes, until steak feels springy when touched with back of tongs. Transfer to a plate and cover with foil. Rest for 3-5 minutes.
  • 5
    Place couscous in a large bowl, cover with stock and stand until all liquid has absorbed. Fluff with a fork to separate grains. Toss through vegetables.
  • 6
    Serve steak with couscous and rocket leaves.

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