Goodness in every bite.

Recipe Summary

Difficulty: Easy
Preparation: 15 min
Cooking: 12 min
Marinating: 12 hr
Makes: 4 servings
Best Suited for: Dinner Party,BBQ,

Nutritional Information

Per Serving (Calories 350, Protein 40 g, Fat 5 g, Carbohydrates 42 g, An excellent source of Iron (28% DV) and Zinc (69% DV))

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Barcelona Beef Steak with Spanish Couscous Salad

The beef develops a deep flavour as it tenderizes in this simple Spanish-accented marinade recipe.
Grated zest and juice of 1 medium orange
¼ cup (50 mL)EACH minced onion and cider vinegar
1 tsp (5 mL)EACH chopped garlic and crushed dried rosemary
½ tsp (2 mL)EACH salt, pepper and ground cumin
1 ½ lb (750 g)Beef Marinating Steaks or Medallions (Inside Round, Sirloin Tip or Cross Rib), cut 1-inch (2.5 cm) thick (about 4 Medallions)
Spanish Couscous Salad (recipe follows)
  1. Combine orange zest and juice, onion, vinegar, garlic, rosemary, salt, pepper and cumin in large sealable freezer bag. Pierce meat all over with fork and place in bag with marinade. Seal and refrigerate for 12 to 24 hours. Discard marinade; pat medallions dry with paper towelling.
  2. Grill on lightly oiled grill over medium-high heat in closed barbecue for 6 to 7 per minutes per side for medium doneness. Remove to clean platter; tent with foil for 5 minutes.
  3. Serve with Spanish Couscous Salad.
  • Spanish Couscous Salad: Measure 1 cup (250 mL) couscous into large heatproof bowl. Pour 1-1/2 cups (375 mL) boiling water over couscous; cover and let stand for 5 minutes or until liquid is absorbed. Stir in 1/4 cup (50 mL) EACH chopped sweet red and green pepper, segments from 1 medium orange (coarsely chopped) and 2 tbsp (30 mL) chopped fresh cilantro. Season with salt and pepper to taste. Serve at room temperature.
  • Tip: If using Grilling Steaks or Medallions, marinate them for 1 to 2 hours just for flavour.

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