Recipes
BBQ Steak with Chermoula and a Pearl Couscous Salad
Prep Time:
10 mins
Cook Time:
10 mins
Servings:
2 servings
2 x The Meat Box Scotch Fillet Steaks
2 Tblsp olive oil
½ tsp salt
¼ tsp pepper
1 portion of our home made chermoula sauce
1 cup pearl cous cous
2 tsp chicken stock powder
½ punnet cherry tomatoes sliced in half
½ cucumber diced
½ bag baby spinach leaves
1 tin chickpeas
2 Tbsp fresh pomegranate seeds
2 Tbsp crushed almonds
½ lemon
Prepare the Steak:
- Remove the steak from the fridge 30 minutes before cooking to allow it to come to room temperature.
Cook the Pearl Cous Cous:
- Cook the pearl cous cous according to the packet instructions. Add chicken stock powder to the water for extra flavour.
Make the Salad:
- Once the cous cous is cooked, drizzle over 1 tablespoon of olive oil and the juice of ½ a lemon.
- Drain the chickpeas and mix them through the cous cous.
- Add chopped cucumber, spinach, and tomatoes to the cous cous mixture.
- Top the salad with pomegranate seeds and crushed almonds.
- Season the salad with salt and pepper to taste.
Cook the Steak:
- Preheat your BBQ.
- Season the steak with olive oil, salt, and pepper.
- Grill the steak for 2.5 minutes on each side (cook longer if you prefer a more well-done steak).
- Remove the steak from the heat and let it rest for 5 minutes.
Serve:
- Slice the steak and top it with chermoula sauce.
- Serve the steak with the pearl cous cous salad.
Enjoy your meal!
