Barcelona Beef Medallions with Spanish Couscous Salad
Barcelona Beef Medallions with Spanish Couscous Salad
- Prep Time: 12
- Cook Time: 15
- Total Time: 27
- Serving: 4
The Beef Medallions develop a deep flavour as they tenderize in this simple Spanish-accented marinde. Serve with the Spanish Couscous Salad for a colourful festive meal. If using Grilling Medallions, marinate them for 1 to 2 hours just for flavour.
Ingredients
Directions
Combine orange juice and zest, onion, vinegar, garlic, rosemary, salt, pepper and cumin in large sealable freezer bag. Pierce medallions all over with fork and place in bag with marinade. Seal and refrigerate for 12 to 24 hours. Discard marinade; pat medallions dry with paper towelling.
Grill on lightly oiled grill over medium-high heat in closed barbecue for 6 to 7 per minutes per side for medium doneness. Remove to clean platter; tent with foil for 5 minutes.
Serve with Spanish Couscous Salad.
Spanish Couscous Salad
Measure 1 cup (250 mL) couscous into large heatproof bowl. Pour 1-1/2 cups (375 mL) boiling water over couscous; cover and let stand for 5 minutes or until liquid is absorbed. Stir in 1/4 cup (50 mL) EACH chopped sweet red and green pepper, segments from 1 medium orange (coarsely chopped) and 2 tbsp (30 mL) chopped fresh cilantro. Season with salt and pepper to taste. Serve at room temperature.
Nutrition
Per serving (1/4 recipe): 430 Calories, 45g Protein, 8g Fat, 39g Carbohydrate, 250mg Sodium
Excellent Source of: Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenate, Phosphorus, Zinc, Selenium
Good Source of: Potassium, Vitamin C, Thiamine, Choline
Source of: Folate, Magnesium
Very High in: Fibre
Fat: 4g Saturated Fat, 0.3g Trans Fat, 0.6g Polyunsaturated Fat, 4g Monounsaturated Fat
- Category: Steak
- Method: Grilling, Marinating