toodle.

Steak with Roast Vegetable Couscous

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

QuickMain CourseHigh ProteinSteakCouscous

Estimated Nutrition

Per Serving Total
Calories 912.4 kcals 912.4 kcals
Carbohydrates 118.6 grams 118.6 grams
Fat 25.8 grams 25.8 grams
Protein 51.5 grams 51.5 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

GrainsCereals
150
g
Couscous
Liquids
2
tbsp
Red Wine
30
ml
Beef Stock
a little; estimated at 30ml
Meat
100
g
Rump Steak
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
2
clove
Garlic
peeled and chopped
OilsFats
1
tbsp
Olive Oil
Vegetables
0.33
piece
Red Pepper
cut in cubes
0.25
piece
Onion
cut roughly
75
g
Sprouting Broccoli

Steps

  • 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.