Prep 6 mins
Cook 20 mins
I normally shy away from salads, but I wanted to create one that a "meat and potatoes" guy might like.
- 2 lbs sirloin, tri tip cut into 4 oz portions (or use your favorite steak)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon granulated garlic
- 1 ounce canola oil
- 5 cups mixed salad greens (Frisee, Radicchio, Spinach, Arugala)
- 1 cup couscous
- 1 cup coconut milk
- 15 mint leaves (finely chopped)
- 6 kaffir lime leaves (fine julienne, stems discarded or 1 oz. fresh lime juice)
- 6 ounces bell peppers (Red and Green, fine diced)
- 5 ounces red onions (fine diced)
- 5 ounces olive oil
- 2 ounces balsamic vinegar
- 1 tablespoon brown sugar
- 1 ounce parmesan cheese (Shredded)
- Season your steaks with salt, pepper and garlic.
- Drizzle 1-2 teaspoons of Canoloa Oil on a sizzle platter or sheet pan.
- While this is happening, Go and preheat your oven to 350 degrees.
- Place steak in saute pan and sear for about 4 minutes
- Lower heat to medium.
- Sear other side for 1-2 mins and then with an oven mitt, carefully place the saute pan into the oven for about 4 minutes
- Remove from oven and allow to rest 5 minutes.
- In the meantime, Let's put the salad together.
- Go ahead and put the salad in the bowls.
- Now, in a saucepan, bring the coconut milk to a boil.
- Add the cous cous and a pinch of salt.
- Stir until liquid starts to get absorbed. Check for tenderness.
- Strain and reserve the cous cous.
- Reserve the coconut milk too.
- Mix mint, kaffir lime leaves, and coconut milk in a bowl and whisk.
- Strain and toss with cous cous.
- Sprinkle cous cous over salad.
- Mix dressing by combining olive oil, balsamic vinegar, and parmesan in a bowl and whisk.
- Drizzle a little over each salad.
- Now let's get back to the steaks.
- Slice each steak diagonally across the grain (the striations you see on top of the steak).
- Lay the slices over the top of each salad.
- Just before serving, garnish with bell pepper (Red and Green) and red onion.
I really wanted to like this. Love the salad, the steak, but the dressing just didn't go at all.
I would of like to see some other vegetables other than green pepper. I like the red pepper, but the coconut couscous to me was like a thai flavor in a way, so I think something other than green pepper would be nice.
Also, the directions for the couscous didn't work. I heated the milk with the flavors, then removed and added the couscous. It was much easier and created the same flavor.
But the dressing for me, didn't go at all. I would of loved a light Thai inspired dressing with some lime and red pepper flakes for a nice compliment to the coconut flavor of the couscous.
I'm sorry, but it just didn't work at all.