Lemony Steak Tips with Zucchini and Sun-Dried Tomato Couscous
By America's Test KitchenPublished on June 12, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
1 ½ cups Israeli couscous 1 ½ teaspoons table salt, divided, plus salt for cooking couscous1 zucchini, quartered lengthwise and sliced thin½ cup frozen peas, thawed1 ounce Parmesan cheese, grated (½ cup)⅓ cup chopped fresh basil ¼ cup oil-packed sun-dried tomatoes, drained and chopped fine, plus 2 tablespoons sun-dried tomato oil3 tablespoons extra-virgin olive oil, divided1 tablespoon grated lemon zest plus 2 tablespoons juice2 pounds sirloin steak tips, trimmed and cut into 2-inch chunks½ teaspoon pepper
Before You Begin
Use a medium-size zucchini here, or swap in yellow summer squash if desired. Sirloin steak tips are often sold as flap meat.
Instructions
- Bring 2 quarts water to boil in large saucepan over medium-high heat. Add couscous and 1½ teaspoons salt and cook until tender, about 12 minutes. Drain couscous and rinse with cold water until cool, about 1 minute; drain thoroughly.
- Combine couscous, zucchini, peas, Parmesan, basil, tomatoes and tomato oil, 2 tablespoons olive oil, lemon juice, and ½ teaspoon salt in large bowl; set aside.
- Sprinkle steak tips with lemon zest, pepper, and remaining 1 teaspoon salt. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steak tips and cook until well browned all over and registering 120 to 125 degrees (for medium-rare), about 7 minutes. Transfer steak tips to large plate, tent with foil, and let rest for 5 minutes. Serve steak tips with reserved couscous.
Time
30 minutesYield
Serves 4Ingredients
1 ½ cups Israeli couscous
1 ½ teaspoons table salt, divided, plus salt for cooking couscous
1 zucchini, quartered lengthwise and sliced thin
½ cup frozen peas, thawed
1 ounce Parmesan cheese, grated (½ cup)
⅓ cup chopped fresh basil
¼ cup oil-packed sun-dried tomatoes, drained and chopped fine, plus 2 tablespoons sun-dried tomato oil
3 tablespoons extra-virgin olive oil, divided
1 tablespoon grated lemon zest plus 2 tablespoons juice
2 pounds sirloin steak tips, trimmed and cut into 2-inch chunks
½ teaspoon pepper
Ingredients
1 ½ cups Israeli couscous
1 ½ teaspoons table salt, divided, plus salt for cooking couscous
1 zucchini, quartered lengthwise and sliced thin
½ cup frozen peas, thawed
1 ounce Parmesan cheese, grated (½ cup)
⅓ cup chopped fresh basil
¼ cup oil-packed sun-dried tomatoes, drained and chopped fine, plus 2 tablespoons sun-dried tomato oil
3 tablespoons extra-virgin olive oil, divided
1 tablespoon grated lemon zest plus 2 tablespoons juice
2 pounds sirloin steak tips, trimmed and cut into 2-inch chunks
½ teaspoon pepper
Ingredients
1 ½ cups Israeli couscous
1 ½ teaspoons table salt, divided, plus salt for cooking couscous
1 zucchini, quartered lengthwise and sliced thin
½ cup frozen peas, thawed
1 ounce Parmesan cheese, grated (½ cup)
⅓ cup chopped fresh basil
¼ cup oil-packed sun-dried tomatoes, drained and chopped fine, plus 2 tablespoons sun-dried tomato oil
3 tablespoons extra-virgin olive oil, divided
1 tablespoon grated lemon zest plus 2 tablespoons juice
2 pounds sirloin steak tips, trimmed and cut into 2-inch chunks
½ teaspoon pepper
Why This Recipe Works
Using the sun-dried tomato packing oil added flavor to the couscous.
Before You Begin
Use a medium-size zucchini here, or swap in yellow summer squash if desired. Sirloin steak tips are often sold as flap meat.
Instructions
- Bring 2 quarts water to boil in large saucepan over medium-high heat. Add couscous and 1½ teaspoons salt and cook until tender, about 12 minutes. Drain couscous and rinse with cold water until cool, about 1 minute; drain thoroughly.
- Combine couscous, zucchini, peas, Parmesan, basil, tomatoes and tomato oil, 2 tablespoons olive oil, lemon juice, and ½ teaspoon salt in large bowl; set aside.
- Sprinkle steak tips with lemon zest, pepper, and remaining 1 teaspoon salt. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steak tips and cook until well browned all over and registering 120 to 125 degrees (for medium-rare), about 7 minutes. Transfer steak tips to large plate, tent with foil, and let rest for 5 minutes. Serve steak tips with reserved couscous.
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