Seared Strip Steak with Lemony Couscous Tabbouleh
|6 Tbs. couscous|
|6 Tbs. extra-virgin olive oil|
|2 stripsteaks (or loin steaks), each 1-inch thick (about|
|1 tsp.ground cumin|
|1-1/2 tsp. chopped fresh thyme|
|3 Tbs. chopped fresh mint|
|3 ripe plum tomatoes, cored and cut into 1/2-inch di|
|2 cupsloosely packed chopped fresh flat-leaf parsley (fr|
|4 scallions (white and green parts); thinly sliced (about 1/2 cup)|
|2 Tbs. fresh lemon juice; more if needed|
|Warmed pita bread; cut into wedges|
Seared Strip Steak with Lemony Couscous Tabbouleh Preparation
Heat the oven to 400°F.
In a small saucepan over medium heat, bring 12 cup water to a boil. Remove from the heat, add the couscous, 1 Tbs. of the olive oil, and 1/4 tsp. salt. Stir well, cover the pan, and let sit for 5 min. Fluff the couscous with a fork and spread on a large plate to cool.
Meanwhile, season the steaks on all sides with 1-1/2 tsp. salt and afew generous twists of pepper. In a small bowl, mix the cumin, thyme, and 1 Tbs. of the mint and rub all over the steaks.
In a large bowl, season the tomatoes with 1 tsp. salt and a few generous grinds of black pepper. Add the couscous, parsley, scallions, and 1 Tbs. of the mint and toss. In a small bowl, whisk together the lemon juice and 3 Tbs. of the olive oil. Add to the couscous mixture and toss well. Taste and add more lemon juice if needed.
Heat a large cast-iron pan or a large, heavy ovenproof skillet over mediumhigh heat. When the pan is very hot (water spattered over the pan will immediately evaporate), add the remaining 2 Tbs. oil and the steaks; sear, moving them only to flip, for 2 min. on each side. Put the skillet in the oven and cook for about 5 min. for medium rare. Transfer the steaks to a carving board and let them rest for 5 min. before slicing them intothin strips. Sprinkle with the remaining 1 Tbs. mint and serve with the tabbouleh and pieces of warmed pita bread.
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