Imagine transforming your ordinary dinner into a Mediterranean culinary adventure that will make your taste buds dance and your dinner guests impressed! This Seared Strip Steak with Lemony Couscous Tabbouleh isn't just a meal—it's a flavor explosion that combines the rich, juicy perfection of perfectly seared steak with a bright, zesty couscous that brings Mediterranean sunshine right to your plate. In just 30 minutes, you'll create a restaurant-worthy dish that looks gourmet but is surprisingly simple to prepare.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mediterranean
Serves: 2 servings
Ingredients
- 2 strip steaks
- 1 cup couscous
- 1/2 cup parsley, chopped
- 1/2 cup tomatoes, diced
- 1 lemon, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing the ingredients. Gather all the ingredients needed for the recipe: 2 strip steaks, 1 cup of couscous, 1/2 cup of chopped parsley, 1/2 cup of diced tomatoes, 1 lemon, 2 tablespoons of olive oil, and salt and pepper to taste.
- In a medium-sized saucepan, bring 1 1/4 cups of water to a boil. Once boiling, add the couscous and a pinch of salt. Stir briefly, then remove from heat, cover, and let it sit for about 5 minutes until the couscous absorbs the water.
- While the couscous is cooking, prepare the tabbouleh. In a mixing bowl, combine the chopped parsley, diced tomatoes, the juice of the lemon, and 1 tablespoon of olive oil. Season with salt and pepper to taste. Mix well and set aside.
- Once the couscous is ready, fluff it with a fork and then add it to the mixing bowl with the parsley and tomato mixture. Stir until everything is well combined. Adjust seasoning if necessary.
- Next, prepare the strip steaks. Pat the steaks dry with paper towels and season both sides generously with salt and pepper.
- Heat a large skillet over medium-high heat. Once hot, add 1 tablespoon of olive oil. Carefully place the strip steaks in the skillet, ensuring they do not overcrowd the pan. Sear the steaks for about 3-4 minutes on each side for medium-rare, or until they reach your desired doneness. Use tongs to flip the steaks.
- After cooking, remove the steaks from the skillet and let them rest for about 5 minutes. This allows the juices to redistribute, ensuring a juicy steak.
- While the steaks are resting, give the couscous tabbouleh a final stir. Taste and adjust seasoning if needed.
- To serve, slice the strip steaks against the grain and place them on a plate alongside a generous portion of the lemony couscous tabbouleh. Drizzle with any remaining olive oil if desired.
- Enjoy your delicious Seared Strip Steak with Lemony Couscous Tabbouleh!
Tips
- Steak Temperature Trick: Always let your steaks come to room temperature before cooking to ensure even searing and perfect doneness.
- Couscous Fluffing Secret: Use a fork to gently fluff the couscous after cooking to prevent clumping and create a light, airy texture.
- Searing Technique: Make sure your skillet is hot before adding the steak—this creates that beautiful golden-brown crust.
- Resting is Crucial: Always let your steak rest for 5 minutes after cooking to allow juices to redistribute, ensuring maximum tenderness.
- Fresh Herbs Matter: Use freshly chopped parsley for the tabbouleh to maximize flavor and brightness.
- Lemon Zest Bonus: For an extra flavor punch, consider adding some lemon zest to your couscous mixture.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 45g
Fat: 28g
Saturated Fat: 9g
Cholesterol: 120mg
