Marinated blade steak with Isreali couscous salad

Deliciously tender and juicy, these grilled blade steaks are brilliant served marinated in a zesty tomato and thyme blend. Serve with a spiced couscous salad for a filling, healthy and tasty family dinner. Recipe courtesy of

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Marinated blade steaks
  • 4 bone-in beef blade steaks
  • 2 soft ripe roma tomatoes, roughly chopped
  • 2 clove garlic, peeled
  • 1 teaspoon thyme leaves
  • 2 tablespoon sherry vinegar
  • 1 tablespoon capers
  • 1 tablespoon olive oil
  • freshly cracked black pepper
Chickpea and capsicum pearl couscous
  • 1 cup israeli couscous
  • 1/2 teaspoon turmeric
  • 1 red capsicum, diced
  • 400 cup can chickpeas, drained and rinsed
  • 100 gram baby spinach
  • mint leaves, to serve
  • pomegranate, to serve


  • 1
    Place steaks in a single layer in a dish.
  • 2
    Place tomato, garlic, thyme, vinegar, capers, oil and pepper in a blender and blend until smooth. Pour marinade over the steaks.
  • 3
    Bring 3 cups water to the boil in a medium saucepan, add couscous and turmeric and simmer for 8-10 minutes or until tender, drain and combine with remaining salad ingredients.
  • 4
    Preheat a barbecue or char-grill plate to medium and cook steaks for 3 minutes per side. Serve with salad.


Remove your steaks from the fridge 15 minutes before cooking to ensure a more evenly cooked steak. Rest your steaks for a few minutes before serving to maximise tenderness and juiciness.

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