Beef Kebabs With Couscous (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing |
1/4 cup red wine vinegar |
2 teaspoons chopped fresh rosemary |
1 teaspoon dijon mustard |
kosher salt and freshly ground pepper |
1 1/4 pounds tri-tip steak, cut into 1-inch pieces |
1 1/2 cups israeli couscous |
2 tablespoons chopped fresh parsley |
1 large red onion, cut into 4 thick rounds |
4 plum tomatoes, halved lengthwise |
Directions:
1. Soak 4 wooden skewers in water, 20 minutes. Meanwhile, whisk 1/4 cup olive oil, the vinegar, rosemary, mustard, 1/2 teaspoon salt, and pepper to taste in a large bowl. Reserve 2 tablespoons of the marinade, then add the steak to the bowl with the remaining marinade and toss; set aside at room temperature, 20 minutes.
2. Cook the couscous as the label directs; toss with the remaining 1 tablespoon olive oil, the parsley, and salt and pepper to taste.
3. While the couscous is cooking, preheat a large grill pan over high heat. Thread the steak onto the skewers. Toss the onion rounds and tomatoes in a bowl with the reserved 2 tablespoons marinade.
4. Brush the grill pan with olive oil and add the kebabs and onion rounds. Cook the onion, turning once, until charred and tender, 4 to 6 minutes. Cook the kebabs, turning a few times, until charred all over, 8 to 10 minutes for medium rare. Transfer the kebabs and onion to a plate and season with salt. Add the tomatoes to the pan, cut-side down, and cook, turning once, until charred and softened, about 4 minutes. Serve the kebabs with the couscous, tomatoes and onion.
5. Per serving: Calories 589; Fat 28 g (Saturated 6 g); Cholesterol 98 mg; Sodium 314 mg; Carbohydrate 47 g; Fiber 4 g; Protein 35 g
6. Photograph by Antonis Achilleos
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