Cumin-Spiced Steak

Name: Cumin-Spiced Steak with Scallion Dressing and Spinach Couscous Salad
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Sirloin Steak; ½ cup Israeli Couscous; 1 unit Lemon; 2 clove Garlic; 2 unit Scallions; 1 unit Red Bell Pepper; 5 ounce Spinach; 1 teaspoon Cumin; 1 unit Veggie Stock Concentrate; 5 teaspoon Vegetable Oil; unit Salt; unit Pepper

with Scallion Dressing and Spinach Couscous Salad

Recipe Development TeamPublished on March 10, 2017

4.2

(8.7K customers rated)

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Cumin is one of our favorite spices to cook with because it has tons of deep, earthy flavor without any heat. Its effect is subtle yet unmistakable, elevating steak to new heights in this recipe. It also loves a good contrast: here, it embraces a pucker-y scallion dressing with lemon and the veggie flavors of spinach and red pepper tossed with couscous.

Allergens:

Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Sirloin Steak

½ cup

Israeli Couscous

(Contains: Wheat)

1 unit

Lemon

2 clove

Garlic

2 unit

Scallions

1 unit

Red Bell Pepper

5 ounce

Spinach

1 teaspoon

Cumin

1 unit

Veggie Stock Concentrate

Not included in your delivery

5 teaspoon

Vegetable Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)2636 kJ

Calories630 kcal

Fat29 g

Saturated Fat8 g

Carbohydrate51 g

Sugar6 g

Dietary Fiber8 g

Protein45 g

Cholesterol120 mg

Sodium340 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pot

•Zester

•Pan

•Large Pan

•Paper Towel

Instructions

Wash and dry all produce. Bring stock concentrate and 1 cup water to a boil in a medium pot. Core and seed bell pepper, then thinly slice. Mince or grate garlic. Trim scallions, then separate whites from greens. Thinly slice whites. Finely mince greens. Zest lemon until you have ½ tsp zest, then cut into halves.

Once liquid is boiling, add couscous to pot. Cook, uncovered, until al dente, 10-11 minutes.

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and cook, tossing, until softened, 4-5 minutes. Add scallion whites and garlic to pan. Cook until fragrant, 1 minute longer. Season with salt and pepper. Remove from pan and set aside.

Pat steak dry with a paper towel. Season all over with cumin, salt, and pepper. Heat another drizzle of oil in same pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. Remove from pan and set aside to rest.

Add veggie mixture, spinach, lemon zest, and a drizzle of oil to pot with couscous. Season to taste with salt and pepper. In a small bowl, mix scallion greens, a large drizzle of oil, and a squeeze of lemon juice. Season to taste with salt and pepper.