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Spiced porterhouse steaks with plum and couscous salad

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  • High in protein
  • High in dietary fibre
  • No added sugar
  • Healthier living
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Egg free

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!

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, + 5 mins resting time
Thickly cut spiced beef steaks with plum and couscous salad

Ingredients

  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cook the couscous following packet directions. Set aside to cool.
  2. Step 2

    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.
  3. Step 3

    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.

    Switch grains

    This recipe uses pearl couscous. For a wholegrain spin, use brown rice or quinoa instead.

Nutrition Information

Per Serve

Energy: 2218kJ/531 Cals (25%)

Protein: 40g (80%)

Fat: 21g (30%)

Sat fat: 7g (29%)

Carb: 42g (14%)

Sugar: 4g (4%)

Fibre: 7g (23%)

Sodium: 261mg (15%)

Spiced porterhouse steaks with plum and couscous salad

Spiced porterhouse steaks with plum and couscous salad
  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, + 5 mins resting time
Ingredients
  • 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
    Description

    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!

    Method
    1. Step 1

      Cook the couscous following packet directions. Set aside to cool.
    2. Step 2

      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.
    3. Step 3

      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.

      Switch grains

      This recipe uses pearl couscous. For a wholegrain spin, use brown rice or quinoa instead.