Sirloin Steaks in a Tomato and Caper Sauce

Pan-seared sirloin steaks simmered in a rich tomato, anchovy, and caper sauce served over herb-infused lemon couscous.

Dinner Beef High Protein Steak Couscous

Estimated Nutrition

Calories

632.1

kcal / serving

2528.4 kcal total

Carbs

52.6g

per serving

210.4 g total

Fat

29.1g

per serving

116.2 g total

Protein

39.7g

per serving

158.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Capers

rinsed and drained

Fruits

piece

Lemon

juice only

GrainsCereals

200

Couscous

Meat

150

Sirloin Steaks

thinly cut, 4 portions

NutsSeeds

cloves

Garlic

thinly sliced

handful

Flat leaf Parsley

finely chopped

tbsp

Oregano

dried

tbsp

Flat leaf Parsley

chopped, for couscous

OilsFats

tbsp

Olive Oil

for frying steaks

tbsp

Olive Oil

for the couscous

Seafood

piece

Anchovy Fillets

Vegetables

400

Plum Tomatoes

canned

piece

Red Pepper

finely chopped

piece

Shallot

large, finely chopped

Method

Fry the steaks in olive oil in a hot pan until golden-brown, then set aside.

Sauté garlic, anchovies, capers, and half the parsley in the same pan for 2 to 3 minutes.

Add tomatoes and oregano and cook over high heat for 1 minute while stirring.

Return steaks and juices to the pan and simmer on low heat for 10 to 15 minutes.

Cover couscous with boiling water by 1cm, cover with film, and rest for 3 to 5 minutes.

Fluff the couscous with a fork and mix in the remaining ingredients.

Serve the steaks and sauce over portions of the prepared couscous.