Recipe | Barcelona Beef Steak with Spanish Couscous Salad

BARCELONA BEEF STEAK WITH SPANISH COUSCOUS SALAD

The beef develops a deep flavour as they tenderize in this simple Spanish-accented marinade.

INGREDIENTS

		Grated zest and juice of 1 medium orange
1/4 cup	50 mL	EACH minced onion and cider vinegar
1 tsp	5 mL	EACH chopped garlic and crushed dried rosemary
1/2 tsp	2 mL	EACH salt, pepper and ground cumin
1-1/2 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)

PREPARATION TIME: 15 minutes
COOKING TIME: 12 minutes
MARINATING TIME: 12 to 24 hours

DIRECTIONS

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.

NUMBER OF SERVINGS: 4 SERVINGS

NUTRITION INFORMATION PER SERVING

350 Calories 5 g Fat

40 g Protein 42 g Carbohydrates

An excellent source of Iron (28 % RDI) and Zinc (69 % RDI)

TIP

If using Grilling Steaks or Medallions, marinate them for 1 to 2 hours just for flavour.

Click here to visit Beef Information Centre's official website.