Spicy Steak With Roasted Vegetable Couscous
- 1/2 cup dry red wine
- 1 tbsp grainy mustard
- 1 tbsp Dijon mustard
- 1 tbsp tomato or barbecue sauce
- 3 cloves garlic, minced
- 2-3 drops Tabasco sauce
- 4 (4.5 - 5 oz) rib eye steaks, trimmed
- 10.5 oz winter squash, peeled, seeded, cubed
- 2 None zucchini, sliced
- 1.5 oz sun-dried tomatoes, roughly chopped
- 2 tbsp olive oil
- 1 cup stock, white wine or water
- 7 oz couscous
- None None baby arugula, to serve
- Preheat oven to 350u0b0F.
- Combine wine, mustard, tomato sauce, garlic and Tabasco sauce. Add steak and turn to coat. Chill for 20 mins.
- Meanwhile, toss squash, zucchini and tomatoes together with olive oil. Season. Roast for 20-25 mins, until golden and tender.
- Heat a heavy-bottomed frying pan. Sear steaks for about 2 mins per side. Set aside, cover with foil and let rest for 3-5 mins.
- Bring stock to a boil then pour over couscous. Set aside for 5 mins, until liquid absorbs. Fluff with a fork to separate grains then toss with vegetables.
- Serve steak with couscous and arugula.
red wine, grainy mustard, mustard, tomato, garlic, tabasco sauce, winter, zucchini, tomatoes, olive oil, stock, couscous, baby arugula
Taken from recipes-plus.com/api/v2.0/recipes/28325 (may not work)