Name: Rib-eye steaks with couscous salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Rib-eye steaks; 4 x 600g beef rib-eye (scotch fillet) steaks; 1/3 cup (80ml) japanese soy sauce; 2 tablespoon rice wine vinegar; 1 tablespoon honey; 2 centimetre fresh ginger (10g), grated; 2 clove garlic, crushed; 1 1/2 cup (375ml) water; 1 tablespoon olive oil; Couscous salad; 1 1/2 cup (300g) couscous; 15 gram butter; 1/3 cup fresh flat-leaf parsley, coarsely chopped; 2 green onions, sliced finely; 1 medium tomato (150g), chopped coarsely; 60 gram baby spinach leaves; 2 teaspoon lemon rind, finely grated

Rib-eye steaks with couscous salad

Serves 4

Prep

20M

Cook

20M

Marinate

Total

40M

Ingredients

Rib-eye steaks

4 x 600g beef rib-eye (scotch fillet) steaks

1/3 cup (80ml) japanese soy sauce

2 tablespoon rice wine vinegar

1 tablespoon honey

2 centimetre fresh ginger (10g), grated

2 clove garlic, crushed

1 1/2 cup (375ml) water

1 tablespoon olive oil

Couscous salad

1 1/2 cup (300g) couscous

15 gram butter

1/3 cup fresh flat-leaf parsley, coarsely chopped

2 green onions, sliced finely

1 medium tomato (150g), chopped coarsely

60 gram baby spinach leaves

2 teaspoon lemon rind, finely grated

Method

1.Combine steaks with soy sauce, rice wine vinegar, honey, ginger, garlic and water in shallow bowl; cover, stand 30 minutes or refrigerate 3 hours.

2.Make couscous salad. Bring the water and oil to the boil in medium saucepan; remove from heat. Stir in couscous, cover; stand 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Add butter; fluff with fork.

3.Stir in parsley, green onions, tomato, spinach and lemon rind; season to taste.

4.Remove steaks from marinade and discard marinade. Cook steaks on heated oiled barbecue (or grill or grill pan). Remove steaks from barbecue; cover, stand 5 minutes.

5.Serve steaks with couscous salad.

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