Harissa Sirloin Steak With Carrot-Cous Cous Salad Recipe
Weeknight dinners have a tendency to fall into the rut of bland familiarity. Shake things up with an easy but flavorful dinner made with affordable sirloin steaks and a couscous salad, brought to us by recipe developer Taylor Murray. The combination of spicy harissa powder and juicy, tender steak creates a mouthwatering flavor explosion, while the light and fluffy couscous is the perfect accompaniment to the dish. With the addition of fresh carrots and a tangy vinaigrette, this salad is both nutritious and delicious.
To send this dish over the edge, spring for the pomegranate molasses. It's a fun and special ingredient that can add so much flavor to all kinds of meals, and it works especially well in this one. "This is one of my go-to back pocket dinners for when I'm just out of ideas," Murray says. "Sometimes, I change up the way the carrots are prepared and roast them instead of shaving them raw." Try something new tonight and treat yourself to this exciting and satisfying meal.
Gather ingredients for the steak and couscous salad
The main ingredient needed for this dish is the sirloin steak. Opt for a cut that is already split into two six-ounce portions. "If you can't find, or don't like, sirloin, feel free to swap it out for any cut of beef you are in the mood for," says Murray. Next, find some basic couscous, which is different than Israeli couscous.
You'll need a few spices: harissa powder, ground coriander, and dried sumac. Sometimes, it's easier to find harissa as a paste, which is fine to swap in. The salad gets some fresh parsley and carrots added in. "I opted for rainbow carrots because my store had them, but they aren't necessary," Murray told us. Grab some small sweet peppers for the salad, as well as red wine vinegar, olive oil, mustard, and garlic. The final ingredient is the pomegranate molasses, if you want.
Rub the steaks
Combine the harissa powder, coriander, and sumac together in a small bowl. Evenly coat steaks with spice rub.
Cook the couscous
Cook couscous per package directions. When done, fluff with a fork and set aside to rest.
Cook the steaks
Heat 1 tablespoon olive oil in a large skillet on medium heat. Add the steaks to the oil and cook until evenly browned and cooked to desired internal temperature, about 5 minutes per side for 145 F. The spice rub will get deeply toasted during the cooking process, which is both expected and desired.
Make the salad
Next, make the salad. Grab a medium bowl and whisk together remaining olive oil, red wine vinegar, and mustard. Grate in garlic clove and whisk until combined. Season to taste with salt and pepper.
Pick the parsley and thinly slice the peppers. Using a peeler, shave thin strips of carrot ribbons and add to the bowl. Add the couscous and toss to combine.
Top off the dish with the sliced steak
Slice the steak against the grain and add it to the salad. Drizzle with pomegranate molasses, if using.
Serve immediately. Alternatively, save the dressing to the side and dress just before eating.
- 2 teaspoons harissa powder
- 1 teaspoon ground coriander
- 1 teaspoon sumac
- 2 (6-ounce) sirloin steaks
- 1 cup couscous
- 4 tablespoon olive oil, divided
- 2 teaspoons red wine vinegar
- 2 teaspoon mustard
- 1 garlic clove
- salt, to taste
- pepper, to taste
- 3 medium carrots
- 2 sweet peppers
- ¼ cup Italian parsley
- 1 tablespoon pomegranate molasses
- In a small bowl, combine the harissa, coriander, and sumac. Evenly coat steaks with spice rub.
- Cook the couscous per package directions. When done, fluff with a fork and set aside.
- Heat 1 tablespoon of olive oil in a large skillet on medium heat. Cook the steaks until evenly browned and at the desired internal temperature, about 5 minutes per side for 145 F.
- In a medium bowl, whisk together remaining olive oil, red wine vinegar, and mustard. Grate in garlic clove and whisk until combined. Season to taste with salt and pepper.
- Use a peeler to peel the carrots into long ribbons. Thinly slice the peppers and chop the parsley.
- In a large bowl, combine the couscous, carrots, peppers, and parsley. Dress with vinaigrette and top with steak to serve. Drizzle with pomegranate molasses, if using.
| Calories per Serving | 1,011 |
| Total Fat | 52.3 g |
| Saturated Fat | 13.5 g |
| Trans Fat | 0.0 g |
| Cholesterol | 128.7 mg |
| Total Carbohydrates | 86.4 g |
| Dietary Fiber | 10.9 g |
| Total Sugars | 9.7 g |
| Sodium | 1,212.9 mg |
| Protein | 46.9 g |
