Cherry Balsamic Sirloin Steak
with Almond Couscous & Roasted Broccoli
- Wheat
- Tree Nuts
- Milk
We like to think of chicken as the ultimate blank canvas that can be painted with allllll the flavors. Tonight’s palette: A saucy coating that includes glossy cherry jam and balsamic pan sauce—because why choose one of these ingredients when you can have both? Also on the mood board: a side of almond-studded couscous and roasted broccoli. Paint it all together and you have yourself a dinner to Remem-brandt. (See what we did there?)
Ingredients
12 ounce
Sirloin Steak
1 unit
Cherry Jam
½ cup
Pearl Couscous
(Contains: Wheat)
5 teaspoon
Balsamic Vinegar
1 unit
Chicken Stock Concentrate
1 clove
Garlic
1 unit
Broccoli
2 unit
Scallions
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Olive Oil
1.5 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
Peel and mince garlic. Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens.
Melt ½ TBSP butter in a small pot over medium-high heat. Add almonds; cook, stirring, until lightly browned, 1-2 minutes.
Add garlic, couscous, and a pinch of salt; cook for 30 seconds.
Stir in ¾ cup water (1½ cups for 4 servings) and cover. Bring to a boil, then reduce heat to low. Simmer, covered, until couscous is tender, 6-8 minutes. Drain any excess water from pot if necessary.
Keep covered off heat until ready to serve.
While couscous cooks, toss broccoli on a baking sheet with a drizzle of olive oil, salt, and pepper.
Roast on middle rack until browned and tender, 15-20 minutes.
While broccoli roasts, pat chicken* dry with paper towels; season generously all over with salt and pepper.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.
Turn off heat; transfer to a cutting board to rest.
Heat a drizzle of olive oil in same pan over medium-high heat. Add scallion whites and cook for 1 minute.
Pour in vinegar, stock concentrate, jam, and ¼ cup water (⅓ cup for 4 servings); whisk to combine. Bring to a simmer and cook until thickened, 3-4 minutes.
Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
Fluff couscous with a fork; season with salt and pepper. TIP: For an extra-rich experience, stir in 1 TBSP butter (2 TBSP for 4 servings).
Thinly slice chicken crosswise.
Divide couscous, chicken, and broccoli between plates. Top chicken with sauce. Garnish with scallion greens and serve.
