Harissa-spiced sirloin with mint couscous
Uncooked lean trimmed sirloin beef
1 pound(s), (1-inch thick), boneless
Reduced-sodium chicken broth
Fresh lemon juice
Uncooked whole wheat couscous
Golden seedless raisins
2 Tbsp, toasted
Fresh mint leaves
1 Tbsp, chopped
- Combine harissa, 1 teaspoon oil, oregano, and ¼ teaspoon salt in small bowl. Spread over both sides of steak. Let stand at room temperature 10 minutes. Spray large ridged grill pan with nonstick spray and set over medium-high heat. Place steak in pan and cook, turning once, until instant-read thermometer inserted into side of steak registers 145°F, about 8 minutes. Transfer to cutting board and let stand 5 minutes.
- Meanwhile, bring broth, lemon juice, remaining 1 teaspoon oil, and remaining ¼ teaspoon salt to boil in medium saucepan. Add couscous and raisins. Cover and remove from heat. Let stand 5 minutes; then fluff with fork. Stir in pine nuts and mint.
- Cut steak across grain into 12 slices. Serve with couscous.
- Serving size: 3 slices steak and ¾ cup couscous