Juicy seared steak
Juicy seared steak
Tomatoes, artichokes, mint, lemon & fluffy couscous
Ingrediënten
Serves 2 | total 20 minutes
- ½ a bunch of mint 15g
- 100 g couscous
- 1 x 200g sirloin steak
- 20 g flaked almonds
- ½ tablespoon runny honey
- 160 g ripe mixed-colour cherry tomatoes
- ½ x 185g jar of artichoke hearts in oil
- 1 small preserved lemon
Instructies
- 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.
