1. Place steaks in a large resealable plastic bag set in a shallow dish. In a small bowl combine yogurt, mint, lemon juice, garlic, brown sugar, curry powder, paprika, and salt. Pour mixture over steaks. Seal bag and turn to coat steaks. Chill for 1 to 4 hours.
2. Remove steaks from marinade (some marinade should be clinging to the steaks). Discard marinade. For a charcoal or gas grill, grease grill rack. Place steaks on the rack of a covered grill. Grill until desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium-rare (145 degrees F) or 12 to 15 minutes for medium (160 degrees F). Thinly slice steaks and serve with Summer Couscous.
Makes: 4 servings
Serving size: 1 cup
Yield: 4 cups
1/2 cup water
1/2 cup couscous*
2/3 cup chopped tomato (2 small)
2/3 cup chopped cucumber
2/3 cup chopped yellow summer squash
1/2 cup snipped fresh flat-leaf (Italian) parsley or cilantro
1/3 cup canned garbanzo beans (chickpeas), rinsed and drained
1/3 cup crumbled feta cheese
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon ground cumin
Ground black pepper
1. In a small saucepan bring water to boiling. Stir in couscous. Remove from heat. Cover and let stand for 5 minutes. Fluff with a fork.
2. In a medium bowl combine couscous, tomato, cucumber, summer squash, parsley, garbanzo beans, feta cheese, oil, lemon juice, and cumin. Season to taste with salt and pepper. Cover and chill until ready to serve.
from the test kitchen
If you like, substitute quinoa for the couscous. Rinse 1/3 cup quinoa well. In a small saucepan bring 2/3 cup water to a boil. Add quinoa. Reduce heat and simmer, covered, about 15 minutes or until quinoa is tender. Drain if neccessary.
nutrition facts (Tandoori Spiced Sirloin with Summer Couscous)
Servings Per Recipe 4, cal. (kcal) 665, Fat, total (g) 41, chol. (mg) 127, sat. fat (g) 16, carb. (g) 33, Monosaturated fat (g) 19, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 7, pro. (g) 41, vit. A (IU) 1749, vit. C (mg) 28, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 56, Cobalamin (Vit. B12) (µg) 5, sodium (mg) 979, Potassium (mg) 912, calcium (mg) 182, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (44g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 6 (15%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 1.8mg||1 %|
|Sodium 25mg||1 %|
|Potassium 147.3mg||4 %|
|Total Carbohydrate 7.1g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 6.1g|
|Protein 2.3g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 41
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