Recipe

Rib-eye steaks with couscous salad

  • 20 mins preparation
  • 20 mins cooking
  • 3 hrs marinating
  • Serves 4
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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

Rib-eye steaks with couscous salad
  • 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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