Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Seared Strip Steak with Lemony Couscous Tabbouleh

Article Image
Scott Phillips

Servings: 4

Put a Middle Eastern spin on tonight’s steak dinner. With fresh lemon and plenty of herbs like mint and parsley, the tabbouleh is a wonderful complement to the meat.
 

Ingredients

  • 6 Tbs. couscous
  • 6 Tbs. extra-virgin olive oil 
  • Kosher salt
  • 2 New York strip steaks (or loin steaks), each 1-inch thick (about 1-1/2-lb. total)
  • 1 tsp. ground cumin 
  • 1-1/2 tsp. chopped fresh thyme
  • 3 Tbs. chopped fresh mint  
  • 3 ripe plum tomatoes, cored and cut into 1/2-inch dice (about 1-1/2 cups)
  • 2 cups loosely packed chopped fresh flat-leaf parsley (from about 2 large bunches)
  • 4 scallions (white and green parts), thinly sliced (about 1/2 cup)
  • 2 Tbs. fresh lemon juice; more if needed
  • Warmed pita bread, cut into wedges

Nutritional Information

      Nutritional Sample Size without pita
      Calories (kcal) : 610
      Fat Calories (kcal): 320
      Fat (g): 35
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 21
      Cholesterol (mg): 130
      Sodium (mg): 380
      Carbohydrates (g): 20
      Fiber (g): 3
      Protein (g): 53

Preparation

  • Heat the oven to 400°F.
  • In a small saucepan over medium heat, bring 1/2 cup water to a boil. Remove from the heat, add the couscous, 1 Tbs. of the olive oil, and 1/4 tsp. salt. Stir well, cover the pan, and let sit for 5 min. Fluff the couscous with a fork and spread on a large plate to cool.
  • Meanwhile, season the steaks on all sides with 1-1/2 tsp. salt and a few generous twists of pepper. In a small bowl, mix the cumin, thyme, and 1 Tbs. of the mint and rub all over the steaks.
  • In a large bowl, season the tomatoes with 1 tsp. salt and a few generous grinds of black pepper. Add the couscous, parsley, scallions, and 1 Tbs. of the mint and toss. In a small bowl, whisk together the lemon juice and 3 Tbs. of the olive oil. Add to the couscous mixture and toss well. Taste and add more lemon juice if needed.
  • Heat a large cast-iron pan or a large, heavy ovenproof skillet over medium-high heat. When the pan is very hot (water spattered over the pan will immediately evaporate), add the remaining 2 Tbs. oil and the steaks; sear, moving them only to flip, for 2 min. on each side. Put the skillet in the oven and cook for about 5 min. for medium rare. Transfer the steaks to a carving board and let them rest for 5 min. before slicing them into thin strips. Sprinkle with the remaining 1 Tbs. mint and serve with the tabbouleh and pieces of warmed pita bread.

This dish calls for warmed pita bread. If you’ve got a couple of hours before dinner and you’re feeling inspired, make Homemade Pita Bread and grill in batches.
 

Reviews

Rate or Review

Reviews

  • CharlotteCook | 08/21/2008

    This was delicious! I only needed about half the dressing for the cous cous though. YUM!

  • CelticKate | 07/15/2008

    This goes well with any steak. The tabbouleh is terrific and is a great side or appetizer.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Season 4 Bonus Episode: New York City

Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks