|
Veggie-forward couscous salad is a fresh partner for seared steak tips.
Beef with carbs,
Mediterranean-style
 |
Jack Bishop
Author, editor, and avid home cook
|
Pearl couscous (sometimes labeled Israeli couscous) is one of my favorite pastas. Yes, because it’s made with semolina flour and water, couscous is pasta in miniature! These round orbs are the size of very small peas and have a built-in nutty flavor due to the light toasting they undergo during the manufacturing process. (The tiny couscous common to North African cooking generally is not toasted.) And because of its size, pearl couscous has a nubby texture that makes it perfect for warm-weather salads.
Lemony seared steak tips become a satisfying supper when paired with a veggie-forward salad made with pearl couscous cooked via the pasta method. Rinse the boiled couscous with cold water, shake off excess water, and then toss with lemon juice (reserving the zest for flavoring the beef), olive oil, sun-dried tomatoes, basil, Parmesan, thawed frozen peas, and sliced raw zucchini.
|
|
As for the beef, cut the tips into 2-inch chunks and season them with salt, pepper, and the zest. Cook them in a hot skillet, turning the pieces often to maximize all-over browning. While steak tips are very easy to prepare, the shopping is not so straightforward. But given their excellent flavor and sort-of-reasonable price, it’s worth a quick tutorial.
The problem starts with the labeling. Depending on where you live, you might see this thick cut sold as “steak tips,” “sirloin steak tips,” “flap meat,” “flap steak,” or “bavette steak.” And you might find a single large steak (my strong preference) or small chunks (hard to know what you’re really buying). I highly suggest that you check out this handy steak tip primer, complete with photos and links to more recipes.
Feel free to add a warm spice such as cumin, coriander, or smoked paprika to the seasoning mix for the beef. Or customize the salad by adding sliced olives or capers, subbing in another fresh herb, or replacing the peas with edamame. And if you’re looking to eat the Mediterranean way (and save money), buy less beef. I think 4 or 5 ounces is a fine serving when there’s a delicious pasta (ahem, couscous) salad on the plate.
P.S. Did you know that I write another newsletter? If you want more vegetarian recipes in your inbox, subscribe to The New Vegetarian. You’ll receive fresh ideas every Monday.
|
