Spiced porterhouse steaks with plum and couscous salad
Boost the flavour of your next steak with this easy recipe. Served with plum and pearl couscous salad, it’s a taste sensation you need to try!
Note: + 5 mins resting time
- 1 cup (200g) pearl couscous
- 1 tsp ground paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp dried thyme
- 4 Coles No Added Hormones Australian Beef Quick Cook Porterhouse Steaks
- 2 plums, stoned, cut into wedges
- 1 avocado, stoned, peeled, sliced
- 40g reduced-fat fetta, crumbled
- 120g baby rocket leaves
- 1 lemon, zested, juiced
- 1 cup mint leaves
Cook the couscous following packet directions. Set aside to cool.
Meanwhile, combine the paprika, cumin, oregano and thyme in a bowl. Sprinkle over both sides of the steaks. Heat a barbecue grill or chargrill on medium-high. Spray the steaks with olive oil spray and cook for 2 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.
Place couscous in a bowl with plum, avocado, fetta, rocket, lemon zest and mint. Drizzle with the lemon juice. Season. Toss to combine. Slice the steak. Divide couscous mixture and steak among serving plates.
This recipe uses pearl couscous. For a wholegrain spin, use brown rice or quinoa instead.