Lemony Steak Tips with Zucchini and Sun-Dried Tomato Couscous

Name: Lemony Steak Tips with Zucchini and Sun-Dried Tomato Couscous
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 ½ cup Pearl Couscous (1 1/2 cups pearl couscous); 1 ½ tsp Table Salt (1 1/2 teaspoons table salt, divided, plus salt for cooking couscous); 1 piece Zucchini (1 zucchini, quartered lengthwise and sliced thin); ½ cup Green Peas (1/2 cup frozen peas, thawed); 1 oz Parmesan Cheese (1 ounce Parmesan cheese, grated (½ cup)); ⅓ cup Basil (1/3 cup chopped fresh basil); ¼ cup Sun-dried Tomatoes (1/4 cup oil-packed sun-dried tomatoes, drained and chopped fine, plus 2 tablespoons sun-dried tomato oil); 3 tbsp Extra Virgin Olive Oil (3 tablespoons extra-virgin olive oil, divided); 1 tbsp Lemon (1 tablespoon grated lemon zest plus 2 tablespoons juice); 2 lb Sirloin Steak (2 pounds sirloin steak tips, trimmed and cut into 2-inch chunks); ½ tsp Black Pepper (1/2 teaspoon pepper)

Tender sirloin steak tips are seasoned with lemon and pepper, pan-seared, and served with a cold couscous salad featuring zucchini, peas, sun-dried tomatoes, and Parmesan.

30 minMediterranean

Servings4

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Ingredients

For 4 servings

Pearl Couscous1 ½ cup · 1 1/2 cups pearl couscous
Table Salt1 ½ tsp · 1 1/2 teaspoons table salt, divided, plus salt for cooking couscous
Zucchini1 piece · 1 zucchini, quartered lengthwise and sliced thin
Green Peas½ cup · 1/2 cup frozen peas, thawed
Parmesan Cheese1 oz · 1 ounce Parmesan cheese, grated (½ cup)
Basil⅓ cup · 1/3 cup chopped fresh basil
Sun-dried Tomatoes¼ cup · 1/4 cup oil-packed sun-dried tomatoes, drained and chopped fine, plus 2 tablespoons sun-dried tomato oil
Extra Virgin Olive Oil3 tbsp · 3 tablespoons extra-virgin olive oil, divided
Lemon1 tbsp · 1 tablespoon grated lemon zest plus 2 tablespoons juice
Sirloin Steak2 lb · 2 pounds sirloin steak tips, trimmed and cut into 2-inch chunks
Black Pepper½ tsp · 1/2 teaspoon pepper

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Steps

1Bring 2 quarts water to boil in large saucepan over medium-high heat. Add couscous and 1½ teaspoons salt and cook until tender, about 12 minutes. Drain couscous and rinse with cold water until cool, about 1 minute; drain thoroughly.
2Combine couscous, zucchini, peas, Parmesan, basil, tomatoes and tomato oil, 2 tablespoons olive oil, lemon juice, and ½ teaspoon salt in large bowl; set aside.
3Sprinkle steak tips with lemon zest, pepper, and remaining 1 teaspoon salt. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steak tips and cook until well browned all over and registering 120 to 125 degrees (for medium-rare), about 7 minutes. Transfer steak tips to large plate, tent with foil, and let rest for 5 minutes. Serve steak tips with reserved couscous.