ROSEMARY LEMON STEAK TIPS WITH TOMATO FETA ISRAELI COUSCOUS
2-pounds steak tips
½ cup olive oil
2 teaspoons Dijon mustard
⅓ cup garlic cloves, chopped
2 tablespoons fresh rosemary leaves, chopped
1 tablespoon Dish off the Block Ciao Bella Italian Spice Blend
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon red pepper flakes
1 tablespoon lemon zest
2 tablespoons lemon juice
1 ¼ cups chicken stock
1 cup Israeli couscous
½ teaspoon salt
1-pint grape or cherry tomatoes, cut in half
8 ounces feta cheese, crumbled
1 tablespoon mint leaves, chopped
½ teaspoon black pepper
1 tablespoon lemon juice
Place the steak tips in a large ziplock bag.
Combine the remaining ingredients in a small bowl and whisk until well combined and emulsified. Pour the marinade into the bag and seal, squeezing out any excess air.
Massage the tips in the marinade until well coated the marinade gets into all of the nooks and crannies of the meat. Refrigerate and marinade for at least 3 hours or, preferably, overnight.
Let tips come to room temperature before grilling.
Heat the grill to 400 degrees. Cook the steak tips until well charred and medium rare (130 degrees internal temperature) in the center, about 4-5 minutes per side depending on the thickness of the tips.
Cover the tips with foil and let rest for 15-20 minutes before cutting.
To make the couscous, bring the chicken stock to a boil in a large saucepan. Add the couscous, and salt, cover the pan, and reduce to low. Cook 8-10 minutes until all of the liquid is absorbed. Let sit for 10 minutes.
Add the tomatoes, feta, mint, black pepper, and lemon juice to the couscous and stir to combine.
Slice the tips into thin strips across the grain and serve over the couscous.