Sirloin Steak with Zesty Cilantro Sauce
plus Lemony Broccoli & Garlic Couscous
- Wheat
- Milk
Cumin-seasoned sirloin steak is seared to your desired doneness, then sliced and topped with a bright cilantro sauce made with lemon zest, chili flakes, and olive oil. Roasted broccoli tossed with fresh lemon zest and fluffy couscous round out the plate for a satisfying, well-balanced dinner with bold, zesty flavors.
Ingredients
1 unit
Veggie Stock Concentrate
12 ounce
Sirloin Steak
8 ounce
Broccoli
1 teaspoon
Cumin
1 unit
Lemon
2 clove
Garlic
1 teaspoon
Chili Flakes
¼ ounce
Cilantro
¾ cup
Pearl Couscous
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut broccoli into bite-size pieces if necessary. Finely chop cilantro. Zest and quarter lemon. Peel and mince or grate garlic.
Toss broccoli on a foil-lined baking sheet with a drizzle of oil, salt, and pepper.
Roast on top rack until browned and tender, 15-20 minutes.
While broccoli roasts, in a small bowl, combine cilantro, half the cumin (you’ll use the rest later), half the lemon zest, 2 TBSP olive oil (4 TBSP for 4 servings), a big squeeze of lemon juice, and a pinch of garlic to taste. Season with salt, pepper, and chili flakes to taste.
Pat sirloin steak dry with paper towels. Season all over with remaining cumin, salt, and pepper.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board and let rest 5 minutes, then slice against the grain.
Fluff couscous with a fork; season with salt and pepper.
Toss broccoli with remaining lemon zest.
Divide couscous, broccoli, and steak between plates. Top steak with cilantro sauce. Serve with any remaining lemon wedges on the side.
Fluff couscous with a fork; season with salt and pepper.
Toss broccoli with remaining lemon zest.
Divide couscous, broccoli, and barramundi between plates. Top barramundi with cilantro sauce. Serve with any remaining lemon wedges on the side.
