Lean and tender steaks crown a bright, lemony salad made with asparagus, peas and couscous. The recipe comes from chef Michael Ollier, of Certified Angus Beef in Wooster, Ohio. He calls for generous 8-ounce steaks; for budget or dietary reasons, you may want to use a more modest 4-ounce steak. Just reduce the grilling time accordingly.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Place couscous in a large bowl. In a medium saucepan, bring beef broth to boiling. Add asparagus, peas, green onion, oil, garlic, 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Return to boiling; remove from heat. Pour broth mixture over couscous, stirring to combine. Tightly cover bowl; set aside.

  • Sprinkle steaks with salt and pepper. Place steaks on the rack of a gas or charcoal grill directly over medium heat. Cover and grill steaks to desired doneness, turning once. Allow 12 to 15 minutes for medium-rare. (Remove steaks when they reach 135°; their temperature will rise an additional 5 to 10 degrees as they rest.) Let steaks stand 5 minutes.

  • Using a fork, fluff couscous lightly to separate grains. Stir in parsley and lemon zest. Serve with grilled steaks.

Nutrition Facts

752 calories; 40 g total fat; 15 g saturated fat; 2 g polyunsaturated fat; 18 g monounsaturated fat; 184 mg cholesterol; 913 mg sodium. 834 mg potassium; 42 g carbohydrates; 5 g fiber; 3 g sugar; 53 g protein; 0 g trans fatty acid; 1024 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 14 mg niacin equivalents; 1 mg vitamin b6; 76 mcg folate; 2 mcg vitamin b12; 95 mg calcium; 5 mg iron;