Beef with Watermelon, Israeli Couscous & Fetta-Sherry Vinaigrette
- Prep time: 20 minutes
- Calories: 750
- 350 Grams of Porterhouse Steak (Thick-Cut)
- 0.5 Kilos of Watermelon
- 1 Tablespoons of Sherry Vinegar
- 1 Small Bunch of Chives
- 3 Radish
- 0.5 Cups of Israeli Couscous
- 40 Grams of Danish Fetta
- 1 Small Bunch of Mint
Cook Couscous:In a medium pot, heat a little butter and add couscous, toasting for 2-3 minutes before adding ½ cup of water. Bring to the boil, then turn down to simmer for 10 minutes with the lid on, stirring occasionally (Tip: if you don't have a lid, foil will do). Couscous is cooked when all the liquid has been absorbed. Once cooked, fluff couscous with a fork and season with salt and pepper. (NOTE: Israeli couscous is similar to barley, in that it has more of an al dente mouth feel when cooked)
Prepare & Cook Meat:Wash the fresh produce. Pat steak dry with paper towel. Trim off any fat and dice into 2-3 cm pieces, season with salt and pepper. In a pan, heat oil over medium heat until it just starts to smoke. Add diced beef and cook until medium rare, about 6 minutes, shaking the pan to move beef during cooking. Set aside to rest.
Prepare Vinaigrette:In a jug (or small bowl), combine crumbled fetta, finely chopped chives, vinegar and 4 tablespoons of olive oil. Whisk until smooth and combined. (Tip: you can use a stick blender if you have one).
Prepare Salad:Trim rind off the watermelon and cut into 2-3 cm pieces. Thinly slice radishes, pick mint leaves and roughly tear (reserving some for garnish). In a bowl, combine watermelon salad with reserved beef pieces.
You Plate It:Make a small bed of couscous and top with beef and watermelon salad. Drizzle with fetta vinaigrette to taste and garnish with reserved mint leaves. Enjoy!