Ingredients

Steps

• 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.