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


Recipe Summary

25 mins
45 mins
1 hr 10 mins


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; fat 40g; cholesterol 184mg; saturated fat 15g; carbohydrates 42g; mono fat 18g; poly fat 2g; insoluble fiber 5g; sugars 3g; protein 53g; vitamin a 1024.2IU; vitamin c 11.6mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 13.8mg; vitamin b6 0.8mg; folate 75.9mcg; vitamin b12 1.9mcg; sodium 913mg; potassium 834mg; calcium 95mg; iron 5.3mg.