Organic Tuscan Couscous, seasoned with sun-dried tomatoes, spinach flakes and bell peppers is a perfect platform for Bistecca alla Fiorentina. Pair our Organic Tuscan Couscous with other proteins or vegetables for a complete meal in minutes.
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients
Makes 4 servings
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2 T-Bone Or Strip Loin Steaks
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2 Tablespoons Olive Oil, divided
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2 Tablespoons Minced Garlic
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2 Teaspoons Kosher Sea Salt Flakes
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1 Teaspoon Ground Black Peppercorns Dustless
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1 Teaspoon Cut Rosemary
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1 1/4 Cups Boiling Water
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1 Cup Organic Tuscan Couscous
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1 1/2 Tablespoons Lemon Juice
Directions
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Preheat gas grill to high heat. If using charcoal grill, light coals, and when ready to cook, spread in even layer on one half of grill.
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Brush steaks evenly using 1 tablespoon oil. Season with garlic, salt, pepper and rosemary. Set aside.
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Stir boiling water into Organic Tuscan Couscous in heatproof bowl. Cover tightly with plastic wrap and set aside for 5 minutes then fluff with a fork.
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Grill steaks over direct heat, about 2 minutes, turning to create grill marks. Reduce heat to medium or move to cool side of grill. Cover grill and cook using indirect heat to desired doneness, about 6 to 7 minutes per side for medium.
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Transfer steaks to cutting board. Cover and let rest 10 to 15 minutes.
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To serve, carve steaks from bones and cut into thick slices. Drizzle with remaining tablespoon olive oil and lemon juice. Fluff couscous with fork. Serve mounds of couscous topped with steak slices.