WEEKEND TREATS

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 Hello ladies and gents this is the Viking telling you that today we are talking about

Juicy seared steak

Juicy seared steak


“If you’re cooking to impress, a juicy, flavour-packed steak ticks a lot of boxes, and this dish takes your average steak night to a totally different place. It’s got toasted almonds, fluffy couscous, and a game-changing ingredient – preserved lemons. These jarred beauties are like an ultra lemon, and have the power to completely transform a dish – give them a try. ”

SERVES 2

COOKS IN 20 MINUTES

DIFFICULTY NOT TOO TRICKY

Calories 470

Ingredients

  • ½ a bunch of mint , (15g)
  • 100 g couscous
  • 1 x 200 g higher-welfare sirloin steak
  • 20 g flaked almonds
  • ½ tablespoon runny honey
  • 160 g ripe mixed-colour cherry tomatoes
  • ½ x 185 g jar of artichoke hearts in oil
  • 1 small preserved lemon


Method

  1. Pick the mint leaves. Pop the stalks into a bowl with the couscous, just cover with boiling kettle water, and cover. Cut off the sinew, season the steak with a small pinch of sea salt and a pinch of black pepper, then use tongs to stand it fat-side down in a large non-stick frying pan on a medium-high heat, turning it on to the flat sides once crisp and golden. 
  2. Sear on each side, cooking to your liking – I like mine medium rare. Toast the almonds alongside for the last 30 seconds. Toss in the honey, then immediately remove the steak and almonds to a plate to rest.
  3. Place the tomatoes in the hot pan, then drain and add the artichokes, along with a good splash of water. Fry and stir for 2 minutes while you finely chop the lemon, removing any seeds. Stir it into the pan with most of the mint leaves and cook for a few more minutes. 
  4. Fluff up the couscous, season to perfection and divide between your plates, then spoon over the tomatoes and artichokes. Slice and add the steak, almonds, juices and all, then finish with the remaining mint leaves.

and as always have a chilled day from the Viking

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