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.




  • 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; 184 mg cholesterol; 913 mg sodium. 42 g carbohydrates; 53 g protein;