Mediterranean Beef Steak & Winter Veggie Couscous
with Slivered Almonds & Herby Mayo- Almond
- Gluten
- Eggs
- Soy
There’s a touch of winter and summer tonight, because why can’t we have both warm and cool at the same time? Cosy up with a roast veggie couscous, those oven roasted flavours will delight your tastebuds. Cool off after with herby beef steak and a dill and parsley mayo. *Unfortunately, this week's silverbeet was in short supply, so we've replaced it with baby broccoli. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
1
carrot
1
white turnip
1
Brown Onion
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Israeli couscous
(Contains: Gluten; )
1 sachet
Chicken-Style Stock Powder
1 bag
baby broccoli
1 packet
Beef Rump
1 sachet
Garlic & Herb Seasoning
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
Not included in your delivery
1
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut carrot into thick half-moons. Cut white turnip into bite-sized chunks. Slice onion into wedges. • Place carrot, turnip and onion on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • When the veggies have 3-4 minutes remaining, add slivered almonds to one side of the tray, return tray to the oven and toast until golden.
TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain, then return couscous to the pan, along with chicken-style stock powder and a drizzle of olive oil.
• Meanwhile, halve any thicker stalks of baby broccoli lengthways. • Place beef between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add beef and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 3-4 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook baby broccoli until tender, 5-6 minutes. • Transfer baby broccoli to the saucepan with the couscous, along with the roasted veggies and a drizzle of white wine vinegar. Stir to combine. Season to taste.
• Divide winter roast veggie couscous between plates, then top with Mediterranean beef. • Dollop over dill & parsley mayonnaise. • Sprinkle with toasted almonds to serve. Enjoy!
