Steak and cous cous salad
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- 300g cous cous
- 200g green beans, trimmed and halved
- 1 yellow pepper, de-seeded and sliced
- 100g dried apricots, roughly chopped
- 50g flaked almonds
- 255g Butcher's Selection Prime Beef Rump Steak
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp honey
Put the cous cous in a pan and cover with 350ml boiling water. Stir once and bring back to the boil. Take off the heat, cover and leave for 5 minutes, to allow the grains to swell up.
Meanwhile, put the beans in a pan of boiling water and simmer for 4-5 minutes, or until tender. Drain.
Fluff the cous cous with a fork. Mix with the beans, pepper, apricots and nuts.
Pre-heat the grill. Brush the steak with some oil. Grill for 6 minutes for rare, or 8 minutes for medium, turning over halfway through cooking. Rest for 5 minutes, then slice.
Whisk the remaining oil with the vinegar and honey. Mix through the cous cous and vegetables, then serve with slices of steak on top.