Steak with Lemon Mayonnaise & Basil
over spicy giant couscous with courgette & Sicilian-style herbs
There is a special ingredient in your box! Meatier steak comes from carefully selected cattle, raised under the best conditions, with a comfortable and spacious pasture.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Marinated steak
(Contains: Selderij, May contain traces of allergens, Ei, Gluten, Melk (inclusief lactose), Mosterd, Sesamzaad, Soja)
½ piece
Red onion
½ piece
Carrot
½ piece
Courgette
75 g
Giant couscous
(Contains: Mosterd, Soja, May contain traces of allergens, Tarwe, Gluten)
25 g
Lemon mayonnaise with black pepper
(Contains: Ei, Mosterd, Soja)
¼ piece
Red chili pepper
1 sachet(s)
Sicilian-style herb mix
5 g
Fresh basil
(Contains: Selderij, May contain traces of allergens)
⅓ sachet(s)
Dried thyme
Not included in your delivery
175 milliliters
Low sodium vegetable stock
1 tablespoon
Olive oil
1 teaspoon
White wine vinegar
½ tablespoon
[Plant-based] butter
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Take the steak out of the fridge and allow it to reach room temperature.
- Prepare the stock.
- Cut the top off of the red chili pepper* and then roll it in your hands so as to release the seeds. Allow the seeds to fall out as preferred, then slice into thin rings.
- Separate the basil leaves from the stems.
*Take care, this ingredient is spicy! Use as preferred.
- Heat a drizzle of olive oil in a pot or saucepan over medium heat.
- Fry the chili pepper with the giant couscous and basil stems for 1 minute, then pour in the stock and cover with the lid.
- Reduce the heat to low and boil the giant couscous for 12 - 14 minutes.
- Remove the basil stems, then fluff through the grains with a fork and set aside.
- Slice the carrot and courgette into crescents.
- Slice the onion into half-rings.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the carrot for 2 minutes.
- Add the onion, the courgette and the thyme, then mix well and fry for 3 - 4 more minutes. Deglaze with the white wine vinegar.
- Melt a knob of butter in another frying pan over medium-high heat.
- When the butter is nice and hot, fry the steak for 1 - 3 minutes per side.
- Remove from the pan and season with salt and pepper, then allow to rest for at least 3 minutes under aluminum foil.
- Finely chop the basil leaves.
- To the vegetables, add the giant couscous, the Sicilian-style herbs and half of the basil.
- Mix well to combine and drizzle with extra virgin olive oil as preferred.
- Season to taste with salt and pepper.
- Slice the steak against the grain.
- Serve the giant couscous and vegetables on plates, topped with the steak.
- Drizzle with the lemon mayo and garnish with the rest of the basil to finish.
