Greek-Style Grilled Beef Steak and Couscous Salad

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This unique warm main-course salad recipe is bursting with flavour and the goodness of Canadian Beef. If you’re really time-pressed, use a prepared vinaigrette-style Greek dressing for the scratch made marinade and salad dressing. You can substitute any chopped fresh green herb for the parsley – maybe some new chives from your garden?

 

Yields6 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 2 lemons
 ⅓ cup (75 mL) olive oil
 1 tsp (5 mL) dried oregano
 1 ½ lb (750 g) Beef Marinating Steak (e.g. Eye of Round, Sirloin Tip or Flank), 1 inch (2.5 cm) thick
 1 cup (250 mL) couscous
 1 cup (250 mL) crumbled feta cheese
 1 small tomato, seeded and diced
 ½ cup (125 mL) diced cucumber
 ½ cup (125 mL) sliced pitted black olives
 ⅓ cup (75 mL) diced red onion
 3 tbsp (45 mL) chopped fresh parsley
 2 tbsp (30 mL) chopped fresh mint
 Salt and pepper
1

Grate lemon peel finely and squeeze lemon juice. Set half the peel and 3 tbsp (45 mL) of the juice aside. In large sealable freezer bag, combine remaining lemon peel and juice, 3 tbsp (45 mL) of the olive oil and oregano. Pierce steak numerous times with fork. Add steak to bag; seal and refrigerate for 12 to 24 hours. Discard marinade.

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 peel and juice. Let cool slightly. Gently stir in feta, tomato, cucumber, olives, onion, parsley and mint; season with salt and pepper to taste.

3

Meanwhile, barbecue or broil steak for 10 to 12 minutes, turning at least twice for medium-rare doneness 145°F (63°C). Slice into ¼ inch (5 mm) thick slices and serve warm with couscous salad.

Ingredients

 2 lemons
 ⅓ cup (75 mL) olive oil
 1 tsp (5 mL) dried oregano
 1 ½ lb (750 g) Beef Marinating Steak (e.g. Eye of Round, Sirloin Tip or Flank), 1 inch (2.5 cm) thick
 1 cup (250 mL) couscous
 1 cup (250 mL) crumbled feta cheese
 1 small tomato, seeded and diced
 ½ cup (125 mL) diced cucumber
 ½ cup (125 mL) sliced pitted black olives
 ⅓ cup (75 mL) diced red onion
 3 tbsp (45 mL) chopped fresh parsley
 2 tbsp (30 mL) chopped fresh mint
 Salt and pepper

Directions

1

Grate lemon peel finely and squeeze lemon juice. Set half the peel and 3 tbsp (45 mL) of the juice aside. In large sealable freezer bag, combine remaining lemon peel and juice, 3 tbsp (45 mL) of the olive oil and oregano. Pierce steak numerous times with fork. Add steak to bag; seal and refrigerate for 12 to 24 hours. Discard marinade.

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 peel and juice. Let cool slightly. Gently stir in feta, tomato, cucumber, olives, onion, parsley and mint; season with salt and pepper to taste.

3

Meanwhile, barbecue or broil steak for 10 to 12 minutes, turning at least twice for medium-rare doneness 145°F (63°C). Slice into ¼ inch (5 mm) thick slices and serve warm with couscous salad.

Greek-Style Grilled Beef Steak and Couscous Salad
IngredientsDirections