A summer vibe with fresh salsa verde and couscous
Ingredients
1kg Sirloin Steak
For the Couscous Salad
100g Couscous
1 red capsicum, diced
1 cucumber, diced
1 red onion, diced
200ml hot chicken stock
For the Salsa Verde
2 cloves garlic, peeled
1 small handful sliced gherkin pickles in sweet vinegar
1 handful fresh basil
1 handful fresh mint
8 tablespoons olive oil
Black pepper
Sea salt
Method
Step 1
Remove your steak from the fridge and allow to come up to room temperature for 30 minutes.
Fill your charcoal kettle with charcoal and light with a sheet of scrunched up newspaper, place in the centre of your grill and allow to heat for 20-30 minutes.
Once the charcoal has a nice covering of grey ash, it is ready to go. Place in a pile on one side of your grill. This will create 2 heat zones, direct and in-direct.
Step 2
Now that your grill and oven are nice and hot, rub your steak generously with sea salt and black pepper and a little olive oil.
Step 3
Place your steak directly over the hot coals (direct heat) grill on each side for 2-3 minutes. Just enough to seal the meat and get some nice grill marks.
Move the steak over to the side of your grill with no coals (indirect heat) and put the lid on your barbecue. Make sure you open the lid and bottom vents to allow airflow through the barbecue.
Allow roast for 20 minutes for medium-rare, 30 minutes for medium-well.
Step 4
Now onto the Salsa Verde
Add all the ingredients to a food processor and blitz until a smooth consistency. Loosen with a little extra olive oil if necessary.
Step 5
In the last 10 minutes of your steak cooking, you can put your Couscous Salad together.
Tip couscous into a large bowl, pour over stock. Cover, then leave for 10 mins, until fluffy and all the stock has been absorbed.
Step 6
Add your diced red onion, capsicum and the diced cucumber.
Mix well before serving.
Step 7
After 20 minutes, remove your steak from the barbecue and leave to rest on a wire rack for 5 minutes. This part is important to retain all the juices in the meat.
Once your steak has rested, slice it in half length ways so you end up with two steaks. Don’t worry if it looks a bit rare in the middle, you will even this out in a second.
Take your 2 steaks and place cut side down directly over the hot coals for another 1-2 minutes to seal the edge.
Remove the steaks from the grill and serve with your Salsa Verde and Couscous Salad.