Jamie drizzling honey on top of a fig tart

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Juicy seared steak

Juicy seared steak

Tomatoes, artichokes, mint, lemon & fluffy couscous

Juicy seared steak

20 mins
Not Too Tricky

serves 2

About the recipe

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.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

7 Ways

7 Ways

By Jamie Oliver

Ingredients

½ a bunch of mint (15g)

100g couscous

1 x 200g higher-welfare sirloin steak

20g flaked almonds

½ tablespoon runny honey

160g ripe mixed-colour cherry tomatoes

½ x 185g jar of artichoke hearts in oil

1 small preserved lemon

Method

  1. Pick the mint leaves. Pop the stalks into a bowl with the couscous, just cover with boiling kettle water, and cover.
  2. 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.
  3. 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.
  4. 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.
  5. 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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