Bifteck grillé à la grecque sur salade de couscous
Cette salade tiède regorge de saveur. Si vous êtes pressé, utilisez de la vinaigrette en bouteille. Vous pouvez utilisez n'importe laquelle herbe fraîche au lieu du persil.
Grate lemon peel finely and squeeze lemon juice. Set half the peel and 3 tbsp (45 mL) of the juice aside. In large sealable freezer bag, combine remaining lemon peel and juice, 3 tbsp (45 mL) of the olive oil and oregano. Pierce steak numerous times with fork. Add steak to bag; seal and refrigerate for 12 to 24 hours. Discard marinade.
Bring 1 cup (250 mL) water to boil in medium saucepan. Remove from heat and stir in couscous; cover and let stand for 5 minutes. Fluff with wooden spoon. Stir in remaining oil and reserved lemon peel and juice. Let cool slightly. Gently stir in feta, tomato, cucumber, olives, onion, parsley and mint; season with salt and pepper to taste.
Meanwhile, barbecue or broil steak for 5 to 6 minutes per side or until desired doneness. Slice into ¼ inch (5 mm) thick slices and serve warm with couscous salad.
Ingrédients
Instructions
Grate lemon peel finely and squeeze lemon juice. Set half the peel and 3 tbsp (45 mL) of the juice aside. In large sealable freezer bag, combine remaining lemon peel and juice, 3 tbsp (45 mL) of the olive oil and oregano. Pierce steak numerous times with fork. Add steak to bag; seal and refrigerate for 12 to 24 hours. Discard marinade.
Bring 1 cup (250 mL) water to boil in medium saucepan. Remove from heat and stir in couscous; cover and let stand for 5 minutes. Fluff with wooden spoon. Stir in remaining oil and reserved lemon peel and juice. Let cool slightly. Gently stir in feta, tomato, cucumber, olives, onion, parsley and mint; season with salt and pepper to taste.
Meanwhile, barbecue or broil steak for 5 to 6 minutes per side or until desired doneness. Slice into ¼ inch (5 mm) thick slices and serve warm with couscous salad.
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