Steak with Roast Vegetable Couscous

Pan-seared rump steak served alongside fluffy steamed couscous and oven-roasted Mediterranean vegetables with a red wine reduction.

Quick Main Course High Protein Steak Couscous

Estimated Nutrition

Calories

912.4

kcal / serving

912.4 kcal total

Carbs

118.6g

per serving

118.6 g total

Fat

25.8g

per serving

25.8 g total

Protein

51.5g

per serving

51.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

150

Couscous

Liquids

tbsp

Red Wine

Beef Stock

a little; estimated at 30ml

Meat

100

Rump Steak

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

clove

Garlic

peeled and chopped

OilsFats

tbsp

Olive Oil

Vegetables

0.33

piece

Red Pepper

cut in cubes

0.25

piece

Onion

cut roughly

Sprouting Broccoli

Method

Preheat two medium-sized frying pans.

Preheat the oven to a high heat.

Cover the couscous with boiling water in a bowl and seal with cling film for five minutes.

Fry the vegetables in olive oil in the second frying pan for two minutes.

Roast the vegetables in the oven for 5 to 8 minutes.

Season the steak and sear in the first frying pan for three minutes per side.

Set the steak aside and deglaze the pan with red wine and beef stock.

Remove the roasted vegetables from the oven.

Serve the steak with the roasted vegetables, couscous, and red wine sauce.