Grilled Barcelona-Marinated Steak with Couscous Salad

The beef develops a deep flavour in this simple Spanish-accented marinade. Serve with the Spanish Couscous Salad and grilled peaches for a full meal that includes whole grain, fruits and veggies too.
Yield 4 Servings Prep. Time 12 min Cooking Time 15 min Total Time 27 min


Here are the following ingredients:

  • Grated zest and juice of 1 medium orange
  • 1/4 cup (50 mL) EACH minced onion and cider vinegar
  • 1 tsp (5 mL) EACH chopped garlic and crushed dried rosemary
  • 1/2 tsp (2 mL) EACH salt, pepper and ground cumin
  • 4 small Beef Tenderloin Grilling Steaks, 1 inch (2.5 cm) thick (about 1½ lb/750 g)
  • Spanish Couscous Salad (recipe follows)
  • 1 cup (250 mL) whole wheat couscous
  • 1½ cups (375 mL) boiling water
  • ¼ cup (60 mL) EACH chopped sweet red and green pepper
  • 1 orange, segments chopped
  • 2 tbsp (30 mL) chopped fresh oregano or cilantro
  • Salt and pepper

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions: 1. Combine orange juice and zest, onion, vinegar, garlic, rosemary, salt, pepper and cumin in large sealable freezer bag. Add steaks to bag, turning to coat; seal and refrigerate for just 30 to 60 minutes. 2. Spanish Couscous Salad: Place couscous in a large heatproof bowl. Pour in boiling water, cover and let stand for 5 minutes or until liquid is absorbed. Stir in red and green pepper, oranges and cilantro. Season with salt and pepper to taste. Let stand at room temperature for up to 1 hour. 3. Discard marinade from meat; pat steaks dry with paper towel.  4. Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steaks reads 145°F (63°C) for medium-rare doneness at the least. 5. Let rest for 5 minutes before serving with Spanish Couscous Salad.