Juicy seared steak
Tomatoes, artichokes, mint, lemon & fluffy couscous
Juicy seared steak
Tomatoes, artichokes, mint, lemon & fluffy couscous
“If you’re cooking to impress, a juicy, flavour-packed steak ticks a lot of boxes, and this dish takes your average steak night to a totally different place. It’s got toasted almonds, fluffy couscous, and a game-changing ingredient – preserved lemons. These jarred beauties are like an ultra lemon, and have the power to completely transform a dish – give them a try.
”
Serves 2
Cooks In20 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 470 24%
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Fat 16.9g 24%
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Saturates 3.5g 18%
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Sugars 8.8g 10%
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Salt 1.4g 23%
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Protein 34.4g 69%
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Carbs 47.9g 18%
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Fibre 7.1g -
Of an adult's reference intake
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Ingredients
- ½ a bunch of mint , (15g)
- 100 g couscous
- 1 x 200 g higher-welfare sirloin steak
- 20 g flaked almonds
- ½ tablespoon runny honey
- 160 g ripe mixed-colour cherry tomatoes
- ½ x 185 g jar of artichoke hearts in oil
- 1 small preserved lemon
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Method
Pick the mint leaves. Pop the stalks into a bowl with the couscous, just cover with boiling kettle water, and cover. Cut off the sinew, season the steak with a small pinch of sea salt and a pinch of black pepper, then use tongs to stand it fat-side down in a large non-stick frying pan on a medium-high heat, turning it on to the flat sides once crisp and golden. Sear on each side, cooking to your liking – I like mine medium rare. Toast the almonds alongside for the last 30 seconds. Toss in the honey, then immediately remove the steak and almonds to a plate to rest.
Place the tomatoes in the hot pan, then drain and add the artichokes, along with a good splash of water. Fry and stir for 2 minutes while you finely chop the lemon, removing any seeds. Stir it into the pan with most of the mint leaves and cook for a few more minutes. Fluff up the couscous, season to perfection and divide between your plates, then spoon over the tomatoes and artichokes. Slice and add the steak, almonds, juices and all, then finish with the remaining mint leaves.
Place the tomatoes in the hot pan, then drain and add the artichokes, along with a good splash of water. Fry and stir for 2 minutes while you finely chop the lemon, removing any seeds. Stir it into the pan with most of the mint leaves and cook for a few more minutes. Fluff up the couscous, season to perfection and divide between your plates, then spoon over the tomatoes and artichokes. Slice and add the steak, almonds, juices and all, then finish with the remaining mint leaves.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited