Grilled Greek-Style Marinated Steak with Couscous Salad

30 min prep

480 min marinating

15 min cooking

Serves 6

Difficulty 2/5

This unique warm main-course salad has powerful protein, calcium-rich dairy, fibre from whole grain and some veggies too. If you’re really time-pressed use a prepared vinaigrette-style Greek dressing as a sub for the scratch-made marinade and salad dressing. A squeeze of lemon heightens flavours. You can substitute any chopped fresh green herb for the parsley – maybe some new chives from your garden?

1. Grate lemon zest finely and squeeze lemon juice. Set half the zest and 3 tbsp (45 mL) of the juice aside. Combine remaining lemon peel and juice, 3 tbsp (45 mL) of the olive oil and oregano in large sealable freezer bag, Pierce steak all over with a fork; add to bag, turning to coat; seal and refrigerate for 8 to 12 hours. 2. Bring 1 cup (250 mL) water to boil in medium saucepan. Remove from heat and stir in couscous; cover and let stand for 5 minutes. Fluff with wooden spoon. Stir in remaining oil and reserved lemon zest and juice. Let cool slightly. 3. Discard marinade from meat; pat steak dry with paper towel. 4. Grill 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 steak reads 145°F (63°C) for medium-rare at the least. 5. Transfer to a cutting board and let rest for 5 minutes. Meanwhile, gently stir feta, tomato, cucumber, olives, onion, parsley and mint into couscous; season with salt and pepper to taste. Slice steak thinly across the grain and serve warm with couscous salad.

Grilled Greek-Style Marinated Steak with Couscous Salad

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Flank Steak