Spiced Porterhouse Steak with Plum and Couscous Salad

Ingredients

1 cup (200 g) pearl couscous
1 tsp ground paprika
1 tsp ground cumin
1 tsp dried oregano
1 tsp dried thyme
4 beef Porterhouse steaks
2 plums, stoned, cut into wedges
1 avocado, stoned, peeled, sliced
40 g reduced-fat feta, crumbled
120 g baby rocket leaves
1 lemon, zested, juiced
1 cup mint leaves

Method

Cook the couscous following packet directions. Set aside to cool.

Meanwhile, combine the paprika, cumin, oregano and thyme in a bowl. Sprinkle over both sides of the steaks. Heat a barbeque grill or char-grill on medium-high. Spray the steaks with olive oil spray and cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest.

Place couscous in a bowl with plum, avocado, feta, rocket, lemon zest and mint. Drizzle with the lemon juice. Season. Toss to combine. Slice the steak. Divide couscous mixture and steak among serving plates.

Credits: Coles

Photo Credits: Coles