Steak with Couscous, Cucumber, Mint and Feta Salad by @dennistheprescott

1h5
Medium

4 servings

🥩

900 g

Bavette Steak

🫒

60 ml

Olive Oil

🧈

28 g

Butter

🧂

3 g

Sea Salt

🌶️

1 g

Cracked Black Pepper

🍚

170 g

Israeli Couscous

🫒

2 tbsp

Olive Oil

🍋

22 ml

Lemon Juice

🥒

150 g

Cucumber

🌽

250 g

Corn

🧅

35 g

Scallions

🌿

8 g

Fresh Mint

🧀

50 g

Feta Cheese

🌿

8 g

Flat-leaf Parsley

🧂

Sea Salt

🌶️

Cracked Black Pepper

Preparation Steps

  1. Step 1/17

    Preheat the pellet grill to 185°F (85°C) for smoking.

  2. Step 2/17

    Season the 2 bavette steaks with sea salt and cracked black pepper on both sides.

    bavette steak
    sea salt
    cracked black pepper
    🪵cutting board

  3. Step 3/17

    Smoke the seasoned steaks at 185°F (85°C) for 35 to 40 minutes.

    bavette steak
    🥢tongs

  4. Step 4/17

    Cook 1 cup of dry Israeli couscous in the saucepan according to its package directions.

    dry Israeli couscous
    🍲saucepan
    🥄measuring cups

  5. Step 5/17

    Transfer the cooked couscous to the mixing bowl and toss it with 2 tablespoons olive oil and the lemon juice.

    dry Israeli couscous
    olive oil
    lemon juice
    🥣mixing bowl
    🥄spatula
    🥄measuring spoons

  6. Step 6/17

    Season the couscous mixture with a pinch of sea salt and cracked black pepper.

    sea salt
    cracked black pepper
    🥣mixing bowl
    🥄spatula

  7. Step 7/17

    Slice 1/2 English cucumber, slice the scallions, and finely chop the fresh mint and parsley.

    English cucumber
    scallions
    fresh mint
    flat-leaf parsley
    🔪chef's knife
    🪵cutting board

  8. Step 8/17

    Grill the 2 ears of corn until lightly charred, then shave the kernels from the cobs.

    corn
    🥢tongs
    🔪chef's knife
    🪵cutting board

  9. Step 9/17

    Add cucumber, corn kernels, scallions, 2 tablespoons mint, and feta cheese to the couscous.

    English cucumber
    corn
    scallions
    fresh mint
    feta cheese
    🥣mixing bowl
    🥄measuring spoons
    🥄measuring cups

  10. Step 10/17

    Mix the couscous salad until the vegetables, herbs, and feta are evenly distributed.

    dry Israeli couscous
    English cucumber
    corn
    scallions
    fresh mint
    feta cheese
    🥣mixing bowl
    🥄spatula

  11. Step 11/17

    Heat the skillet over medium-high heat and add the remaining 2 tablespoons olive oil.

    olive oil
    🍳skillet
    🥄measuring spoons

  12. Step 12/17

    Sear the smoked steaks in the hot skillet for 3 to 4 minutes on the first side.

    bavette steak
    🍳skillet
    🥢tongs

  13. Step 13/17

    Flip the steaks and add 2 tablespoons butter to the skillet.

    bavette steak
    butter
    🍳skillet
    🥢tongs

  14. Step 14/17

    Baste and turn the steaks in the melted butter until crusted and the center reaches 130°F (54°C) for medium-rare.

    bavette steak
    butter
    🍳skillet
    🥢tongs
    🥄spatula
    🌡️meat thermometer

  15. Step 15/17

    Transfer the steaks to a cutting board and rest them for at least 10 minutes.

    bavette steak
    🥢tongs
    🪵cutting board

  16. Step 16/17

    Slice the rested steaks thinly against the grain.

    bavette steak
    🔪chef's knife
    🪵cutting board

  17. Step 17/17

    Serve sliced steak with the couscous salad, then garnish with extra mint, parsley, and an extra squeeze of lemon juice.

    bavette steak
    dry Israeli couscous
    fresh mint
    flat-leaf parsley
    lemon juice
    🥣mixing bowl

Composition

Ingredients

Types

Meat, Fats and Oils, Dairy, Seasonings, Fruits, Vegetables, Herbs

Ingredients

Bavette steak, Olive oil, Butter, Sea salt, Cracked black pepper, Israeli couscous, Lemon juice, Cucumber, Corn, Scallions, Fresh mint, Feta cheese, Flat-leaf parsley

Allergens

Milk

Dietetics

Dietary regimen

High Protein

Calories

730 kcal

Macro nutrients

Protein: 45g, Carbohydrates: 49g, Fat: 39g, Fiber: 5g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 170mg, Iron: 5.5mg, Potassium: 790mg, Sodium: 610mg, Zinc: 8mg

Vitamins

Vitamin A: 95mcg RAE, Vitamin C: 17mg, Vitamin B12: 3.2mcg, Vitamin K: 85mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

17 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, saucepan, skillet, tongs, spatula, meat thermometer, measuring cups, measuring spoons

Appliances

pellet grill, stovetop

Type

Type

Type Of Dish

Main Course, Salad, Meal Prep

Occasions

Lunch, Dinner, Weeknight Meal, Meal Prep, Summer

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

American, Mediterranean

Geographic

United States, North America

Various

Aspect

Texture

Tender, Juicy, Crusty, Chewy, Crisp, Creamy

Flavors

Smoky, Savory, Salty, Tangy, Fresh, Herbaceous, Buttery, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked steak or feta salad out longer than 2 hours), fridge : 4 days (Store couscous salad in an airtight container,Store sliced steak separately in an airtight container,Keep at 40°F (4°C) or below,Add fresh herbs just before serving when possible), freezer : 90 days (Freeze cooked steak in an airtight freezer-safe container,Do not freeze the cucumber, feta, or finished couscous salad because texture will deteriorate)