Seared Strip Steak with Lemony Couscous Tabbouleh

Seared Strip Steak with Lemony Couscous Tabbouleh Recipe
Seared Strip Steak with Lemony Couscous Tabbouleh



Put a Middle Eastern spin on tonight’s steak dinner. With fresh lemon and plenty of herbs like mint and parsley, the tabbouleh is a wonderful complement to the meat.
Serves 4


6 Tbs. couscous
6 Tbs. extra-virgin olive oil
Kosher salt
2 New York strip steaks (or loin steaks), each 1-inch thick (about 1-1/2-lb. total)
1 tsp. ground cumin
1-1/2 tsp. chopped fresh thyme
3 Tbs. chopped fresh mint
3 ripe plum tomatoes, cored and cut into 1/2-inch dice (about 1-1/2 cups)
2 cups loosely packed chopped fresh flat-leaf parsley (from about 2 large bunches)
4 scallions (white and green parts), thinly sliced (about 1/2 cup)
2 Tbs. fresh lemon juice; more if needed
Warmed pita bread, cut into wedges

Heat the oven to 400°F.

In a small saucepan over medium heat, bring 1/2 cup water to a boil. Remove from the heat, add the couscous, 1 Tbs. of the olive oil, and 1/4 tsp. salt. Stir well, cover the pan, and let sit for 5 min. Fluff the couscous with a fork and spread on a large plate to cool.

Meanwhile, season the steaks on all sides with 1-1/2 tsp. salt and a few generous twists of pepper. In a small bowl, mix the cumin, thyme, and 1 Tbs. of the mint and rub all over the steaks.

In a large bowl, season the tomatoes with 1 tsp. salt and a few generous grinds of black pepper. Add the couscous, parsley, scallions, and 1 Tbs. of the mint and toss. In a small bowl, whisk together the lemon juice and 3 Tbs. of the olive oil. Add to the couscous mixture and toss well. Taste and add more lemon juice if needed.

Heat a large cast-iron pan or a large, heavy ovenproof skillet over medium-high heat. When the pan is very hot (water spattered over the pan will immediately evaporate), add the remaining 2 Tbs. oil and the steaks; sear, moving them only to flip, for 2 min. on each side. Put the skillet in the oven and cook for about 5 min. for medium rare. Transfer the steaks to a carving board and let them rest for 5 min. before slicing them into thin strips. Sprinkle with the remaining 1 Tbs. mint and serve with the tabbouleh and pieces of warmed pita bread.