Steak and Lemon Dill Couscous Salad

RECIPE SUMMARY:

• Prep Time: 10 min + 2 hrs marinade

• Cook Time: 30 min

• Servings: 4

MEDICAL DISCLAIMER:

• The information provided on this website, as well as on any associated pages or social media platforms, is intended for educational purposes only. It is not a substitute for professional medical advice, diagnosis, or treatment. Users are advised to consult with a medical professional or healthcare provider for personalized medical advice, diagnosis, or treatment. The content on this site is not intended to diagnose, treat, cure, or prevent any disease. By using or acting upon the information provided on this site, users acknowledge that I, as the owner of the website, and my company are not liable for any risks or issues that may arise from the use of this information. It is recommended to always seek guidance from a qualified healthcare professional before making any significant changes to your diet or lifestyle.

INGREDIENTS:

For your convenience, all recipe ingredients are linked to where you can purchase them. Simply click on any ingredient to get started.

• Olive Oil (1/2 Cup)

• Fresh Lemon Juice (1/4 Cup, Plus More for Serving)

• Honey (1 Tablespoon)

• Garlic Cloves (4, Minced)

• Dijon Mustard (1 1/2 Teaspoons)

• Dried Italian Seasoning (1 Teaspoon)

• Sea Salt (1 3/4 Teaspoons, Plus More to Taste)

• Coarse Black Pepper (To Taste)

• Steak (1 1/2 Pounds)

• Israeli Couscous (1 Cup, Dry)

• English Cucumber (1, Chopped)

• Chives (Chopped, Desired Amount)

• Fresh Dill (1/4 Cup, Finely Chopped)

• Fresh Parsley (1/4 Cup, Finely Chopped)

• Goat Cheese (1/4 Cup, Crumbled)

• Arugula (1 Cup)

STEPS:

• Prepare the Marinade:

  • In a bowl, whisk together olive oil, lemon juice, honey, garlic, Dijon mustard, Italian seasoning, salt, and black pepper.

• Marinate the Steak:

  • Place the steak in a large ziplock bag and pour half of the marinade over it, ensuring the steak is fully coated.

  • Marinate in the fridge for up to 2 hours. Before grilling, bring the steak to room temperature.

• Cook the Couscous:

  • Cook the couscous according to package instructions. Drain and rinse under cold water to cool, then pat dry.

  • Toss the couscous with the remaining marinade, cucumber, chives, dill, parsley, arugula, and goat cheese.

  • Season with salt and pepper to taste, then refrigerate until ready to serve.

• Grill the Steak:

  • Preheat the grill to medium-high heat (450°-500°F).

  • Grill the steak for 3-4 minutes per side, or until your desired doneness is achieved.

  • Let the steak rest for 10 minutes, then slice against the grain.

• Serve:

  • Sprinkle the sliced steak with sea salt and finish with a squeeze of fresh lemon juice.

  • Serve alongside the prepared couscous and enjoy!

MORE In OUR INSTAGRAM