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
Makes 4 servings
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.
Brush steaks evenly using 1 tablespoon oil. Season with garlic, salt, pepper and rosemary. Set aside.
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.
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.
Transfer steaks to cutting board. Cover and let rest 10 to 15 minutes.
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.