A flavorful Mediterranean-style couscous salad with mint and feta cheese is hearty with tomatoes, cucumbers and slices of grilled beef sirloin steak.
What You Need
Original recipe yields 8 servings
1/4 cup lemon juice
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup chopped fresh parsley
3 Tbsp. chopped fresh mint
1 Tbsp. lemon zest
2 tsp. minced garlic
1/4 cup olive oil
1/4 cup vegetable oil
1 boneless beef sirloin steak (1-1/2 lb.), 1 inch thick
4 cups cooked couscous
1 cup chopped roasted red pepper s
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/2 cup sliced Kalamata olives
2 large tomatoes, sliced
1 cucumber, sliced
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Let's Make It
Whisk first 6 ingredients in medium bowl until blended; gradually whisk in oil. Place steak in shallow dish. Brush 1/4 cup mustard mixture over steak; turn to evenly coat both sides of steak. Refrigerate 2 hours to marinate.
Heat grill to medium heat. Grill steak 4 to 6 min. on each side or until medium doneness (160°F).
Remove steak from grill; let stand 5 min. Meanwhile combine couscous, peppers, cheese, olives and remaining mustard mixture; spoon onto platter.
Cut steak across the grain into thin slices; arrange over couscous mixture with tomatoes and cucumbers.
Garnish with lemon wedges and fresh mint sprigs.
Instead of using 1/4 cup each of the olive and vegetable oils, prepare using 1/2 cup of only one of the two oils.
How to Slice Cooked Steak for Most Tenderness
Cooked steak, especially the less tender cuts of meat, should always be allowed to rest, loosely covered, before being sliced. This standing time allows the juices to redistribute throughout the meat so it remains juicy. This standing time can range from 4 to 5 min. for thin steaks, to 8 to 10 min. for thicker steaks. For best results, slice cooked steaks across the grain before serving. Place the unsliced meat on a cutting board and look for the direction of the grain. (The meat will have small lines running in one direction.) You may need to slice the meat in 2 different directions to determine the direction of the grain. Use a sharp slicing knife to cut the meat across the fibers into thin slices. If you have an electric knife, you can use that to quickly slice the meat.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.