Preparation Time 15 minutes
Cooking Time 20 minutes
4 bone-in beef blade steaks
2 soft ripe Roma tomatoes, roughly chopped
2 cloves garlic, peeled
1 tsp thyme leaves
2 tbsp sherry vinegar
1 tbsp capers
1 cup Israeli couscous
½ tsp turmeric
1 red capsicum, diced
400g can chickpeas, drained and rinsed
100g baby spinach
Mint and pomegranate, to serve
- Place steaks in a single layer in a dish.
- Place tomato, garlic, thyme, vinegar, capers, 1 tbs olive oil and some freshly cracked black pepper in a blender and blend until smooth. Pour marinade over the steaks.
- Bring 3 cups water to the boil in a medium saucepan, add couscous and turmeric and simmer for 8-10 minutes or until tender, drain and combine with remaining salad ingredients.
- Preheat a BBQ to medium and cook steaks for 3 minutes per side. Serve with salad.