Seared harissa beef

Name: Seared harissa beef
Cook time: 25 min
Yield: 1

with giant cous cous and parsley tahini dressing

Ready in around 25 mins

RECIPE FACT:

For tender beef, allow the steaks to rest, cut the fat off the side and slice against the grain.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO COOK THE COUSCOUS:

Place boiling water from the kettle into a pot, add the giant couscous, season with salt and bring up to the boil over a high heat and cook for 15-16 mins until tender. Drain into a sieve, rinse under cold running water and allow to drain well.
2. TO COOK THE VEGETABLES:

Slice the roasted capsicum into ½ cm strips. Using half the courgette, slice into 1 cm cubes. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the vegetables to the pan, season with salt and cook for 4-5 mins. Remove from the pan into a salad bowl with the couscous. Just before serving, add the mesclun to the bowl, half the hazelnut dukkah, drizzle with oil and toss to combine.
3. TO COOK THE HARISSA BEEF:

Remove the harissa beef steaks from their packaging and season with salt and pepper. Re-spray the pan with oil and place back over a high heat. Once the pan is hot add the steaks and cook on each side for 2-3 mins for medium rare - a little longer for well done, adjust the heat if necessary to not burn the harissa. Remove from the pan and allow to rest for 2-3 mins before slicing against the grain.
TO SERVE:

Arrange giant couscous and vegetables onto a plate. Top with harissa beef slices. Drizzle over parsley tahini dressing and sprinkle with remaining dukkah.