Zach Cookz

Mediterranean Steak with Pearled Couscous & Caramelized Red Onion Sauce

Prepare for an unforgettable adventure to the Mediterranean with this recipe featuring succulent Steak, vibrant Zucchini, and Pearled Couscous, all brought together with a delightful Caramelized Red Onion Sauce.

This dish is a symphony of textures and tastes, where tender steak meets the freshness of zucchini and the subtle nuttiness of couscous. In this meal, you’ll be greeted by layers of flavors that dance on your palate, leaving you craving more with each bite. Allow me to guide you through the simple steps to create this delicious dinner, perfect for elevating your dining experience on a weeknight.

Mediterranean Steak with Pearled Couscous & Caramelized Red Onion Sauce

  • Servings: 4-6
  • Difficulty: Medium
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Luxurious nuttiness and sophisticated flavors blend perfectly to create a beautiful frozen treat!

Equipment Needed

  • Immersion Blender

Shopping List

  • 2 pounds Steak
  • 1 Zucchini
  • Pearled Couscous
  • 1-2 Cucumbers
  • Fresh Dill
  • Fresh Parsley
  • 1 Lemon
  • Olive Oil
  • Flaky Sea Salt
  • 1 Red Onion
  • Cane Sugar
  • Apple Cider Vinegar
  • Salted Butter
  • Cumin
  • Black Pepper

Ingredients

  • 2 pounds of Steak
  • 1 Zucchini, diced
  • Pearled Couscous
  • Cucumber, sliced into ribbons lengthwise using Mandolin or potato peeler
  • Fresh Dill
  • 1 Lemon
  • 0.5 Cup Olive Oil
  • Flaky Sea Salt
  • 1 Red Onion, diced
  • 0.5 cup Cane Sugar
  • 0.5 cup Apple Cider Vinegar (ACV)
  • 0.5 cup Water
  • 4 tablespoons salted butter
  • Cumin
  • Black Pepper

Directions

  1. Add Olive Oil, Juice of the lemon, and Flaky Sea Salt to a dish or bag to create the marinade. Add the steak to the marinade and leave on the counter while you do the rest of the prep.
  2. Wash and prepare all vegetables according to instructions in the ingredients section.
  3. In a small saucepan, combine the diced red onion, sugar, ACV, and water.
  4. Bring to a simmer over a medium-low heat, and allow to reduce until liquid is gone while stirring occasionally.
  5. Once reduced, use the immersion blender to blend the onions as finely as possible. Strain until smooth and set aside in the fridge to cool.
  6. In a 2 quart saucepan, toast the couscous and follow preparation instructions. Add dill to the couscous once complete.
  7. Sautée the Zucchini with a small amount of olive oil on a medium-low heat. Season in the skillet with cumin and black pepper to taste. To keep the fresh flavor, stir regularly and avoid coloring the zucchini.
  8. In a large skillet, add the butter on a medium high heat. Once melted, add the marinated steak. Sear on either side and cook to your preferred internal temperature.
  9. Remove the steak from heat and tent with foil, allow to rest for a minimum of 5 minutes.
  10. Slice the steak into strips.
  11. Plate the couscous on top of the red onion sauce, followed by the zucchini. Alternate Zucchini ribbons with steak strips on top. Finish with a squeeze of lemon juice if desired.
  12. Enjoy!

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