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Cook the pearl couscous according to package directions in lightly salted water.
Drain, rinse briefly under cold water and mix with a dash of olive oil so the grains don't stick together. Let cool.
While the couscous cools, make the dressing.
Mix the Greek yogurt with the sambal, lime juice, honey, garlic and a pinch of salt. Place in the refrigerator for a while to let the flavors soak in well.
Chop the cucumbers, tomatoes and red onion, and mix them under the cooled couscous.
Squeeze the juice of 2 limes over it, add a generous splash of olive oil and season with salt, pepper and the chopped parsley.
Finally, sprinkle the crumbled feta on top.
Meanwhile, heat a grill pan or regular pan with a little olive oil. Season the steak heavily with salt and pepper and fry it nicely golden brown on both sides -depending on thickness about 2 to 3 minutes per side for medium. Let the meat rest for a while, then slice it into thin slices.
Serve the salad with the slices of steak on top and generously serve with that spicy yogurt dressing. Fresh crunch, juicy meat and a spicy kick - this is real comfort food with a Mediterranean edge.
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Ingredients
for
4
persons
person
the salad
800 g steak or sirloin steak
300 g pearl couscous
2 cucumbers, in small cubes
300 g tomatoes (Miss Perfect Délice), quartered
1 red onion, thinly chopped
200 g feta cheese, crumbled
Juice of 2 limes
A handful of finely chopped parsley
Olive oil
the spicy yogurt dressing
250 g Greek yoghurt
4 tbsp sambal oelek (more or less to taste)
Juice of 1/2 lime
1 small clove of garlic (grated or pressed)
1 tsp honey
Pinch of salt
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35
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Cook the pearl couscous according to package directions in lightly salted water.
Drain, rinse briefly under cold water and mix with a dash of olive oil so the grains don't stick together. Let cool.
While the couscous cools, make the dressing.
Mix the Greek yogurt with the sambal, lime juice, honey, garlic and a pinch of salt. Place in the refrigerator for a while to let the flavors soak in well.
Chop the cucumbers, tomatoes and red onion, and mix them under the cooled couscous.
Squeeze the juice of 2 limes over it, add a generous splash of olive oil and season with salt, pepper and the chopped parsley.
Finally, sprinkle the crumbled feta on top.
Meanwhile, heat a grill pan or regular pan with a little olive oil. Season the steak heavily with salt and pepper and fry it nicely golden brown on both sides -depending on thickness about 2 to 3 minutes per side for medium. Let the meat rest for a while, then slice it into thin slices.
Serve the salad with the slices of steak on top and generously serve with that spicy yogurt dressing. Fresh crunch, juicy meat and a spicy kick - this is real comfort food with a Mediterranean edge.
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Cook the pearl couscous according to package directions in lightly salted water.
Drain, rinse briefly under cold water and mix with a dash of olive oil so the grains don't stick together. Let cool.
While the couscous cools, make the dressing.
Mix the Greek yogurt with the sambal, lime juice, honey, garlic and a pinch of salt. Place in the refrigerator for a while to let the flavors soak in well.
Chop the cucumbers, tomatoes and red onion, and mix them under the cooled couscous.
Squeeze the juice of 2 limes over it, add a generous splash of olive oil and season with salt, pepper and the chopped parsley.
Finally, sprinkle the crumbled feta on top.
Meanwhile, heat a grill pan or regular pan with a little olive oil. Season the steak heavily with salt and pepper and fry it nicely golden brown on both sides -depending on thickness about 2 to 3 minutes per side for medium. Let the meat rest for a while, then slice it into thin slices.
Serve the salad with the slices of steak on top and generously serve with that spicy yogurt dressing. Fresh crunch, juicy meat and a spicy kick - this is real comfort food with a Mediterranean edge.
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We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.