Seared harissa beef

Name: Seared harissa beef
Cook time: 25 min
Yield: 4

with giant couscous 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 4 people

Cooking Instructions:

BEFORE COOKING:

Bring a pot of salted water up to the boil over a high heat.
1. TO COOK THE COUSCOUS:

Once the water is boiling add the giant couscous 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. Peel and slice the carrots 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. Just before serving, add the baby spinach and couscous to the bowl with half the hazelnut dukkah. Drizzle with oil and toss to combine.
3. TO COOK THE HARISSA BEEF:

Remove the harissa beef sirloin 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 plates. Top with harissa beef slices. Drizzle over parsley tahini dressing and sprinkle with remaining dukkah.