mohamed shili This Juicy seared steak is a tender and perfectly seared recipe, which is made with sirloin steak and cherry tomatoes. It’s the perfect 30-minute meal, a quick, healthy, and satisfying dinner.
Juicy seared steak Ingredients
A fresh, Mediterranean-inspired mix for a quick and elegant meal.
- ½ a bunch of mint (15g)
- 100g couscous
- 1 x 200g higher-welfare sirloin steak
- 20g flaked almonds
- ½ tablespoon runny honey
- 160g ripe mixed-colour cherry tomatoes
- ½ x 185g jar of artichoke hearts in oil, drained
- 1 small preserved lemon
How To Make a Juicy seared steak
A step-by-step guide to a fast, flavorful, and perfectly cooked steak dinner.
- Prepare the Couscous: Pick the mint leaves and set them aside. Place the mint stalks into a heatproof bowl with the couscous. Just cover the couscous with boiling water, then cover the bowl and set aside to steam.
- Sear the Steak: Trim the sinew from the steak. Season the steak with a small pinch of sea salt and a pinch of black pepper. Place the steak fat-side down in a large, hot non-stick frying pan over a medium-high heat. Once the fat has rendered and turned crisp and golden, turn the steak onto its flat sides. Sear on each side until cooked to your liking (about 6 minutes total for medium-rare).
- Toast Almonds and Rest Steak: During the last 30 seconds of cooking, add the flaked almonds to the pan to toast alongside the steak. Drizzle the honey over the steak, then immediately remove the steak and the toasted almonds to a plate to rest.
- Make the Warm Salad: Place the cherry tomatoes in the hot pan. Add the drained artichoke hearts and a good splash of water. Fry and stir for 2 minutes. While that cooks, finely chop the preserved lemon, removing any seeds. Stir the chopped lemon into the pan along with most of the picked mint leaves and cook for a few more minutes.
- Assemble and Serve: Fluff up the couscous with a fork, season it with salt and pepper, and divide it between your plates. Spoon the warm tomato and artichoke mixture over the top. Slice the rested steak, and arrange it on the plates along with the toasted almonds, drizzling over any resting juices. Finish with the remaining mint leaves and serve immediately.
Recipe Tips
For the juiciest steak and most flavorful side.
- How to get a perfect sear? Start with a steak that is at room temperature and a pan that is properly hot. Rendering the fat cap first not only makes it deliciously crispy but also provides the perfect fat to cook the steak in for an incredible crust and flavor.
- Why rest the steak? This is the most crucial step for a juicy steak. Resting allows the juices, which have been pushed to the center during cooking, to redistribute throughout the meat. If you slice it too early, the juices will run out, leaving you with a dry steak.
- What is a preserved lemon? A preserved lemon is a lemon that has been pickled in salt and its own juices. It has a salty, intensely citrusy, and slightly savory flavor that is much more complex than fresh lemon. It’s a fantastic ingredient that adds a unique pop of flavor.
- Can I use a different grain? Yes, if you don’t have couscous, this dish would be wonderful with fluffy quinoa, bulgur wheat, or even a simple side of orzo pasta.
What To Serve With Juicy seared steak
Simple additions to round out this complete meal.
This dish is a well-balanced meal on its own, but it also pairs nicely with:
- A dollop of plain Greek yogurt or tzatziki
- Warm, soft pita bread for soaking up the juices
- A simple side of crumbled feta cheese
How To Store Juicy seared steak
Keeping leftovers fresh and delicious.
- Refrigerate: Store any leftover steak and the tomato-artichoke mixture in separate airtight containers in the refrigerator for up to 2 days. Store the couscous separately as well.
- Reheat: The steak is best enjoyed cold and thinly sliced over a salad. If you must reheat it, do so very briefly in a hot pan to avoid overcooking. The tomato mixture and couscous can be gently reheated in the microwave.
Juicy seared steak Nutrition Facts
An estimated guide per serving.
- Calories: 600 kcal
- Carbohydrates: 55 g
- Protein: 40 g
- Fat: 25 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What other cuts of steak can I use?
Sirloin is a great choice for its balance of flavor and tenderness. A ribeye would be more decadent, while a flank or skirt steak would also be delicious if sliced thinly against the grain.
How do I know when my steak is cooked to my liking?
For a steak of this thickness, searing for about 1-2 minutes per side will give you rare, 3 minutes for medium-rare, and 4-5 minutes for medium. The most accurate way is to use a meat thermometer (130-135°F for medium-rare).
Where can I find preserved lemons?
Preserved lemons are often found in the international or condiment aisle of larger supermarkets, at Middle Eastern or specialty food stores, or you can easily make your own at home. If you can’t find them, you can substitute with the zest of one whole fresh lemon.
Try More Recipes:
Juicy seared steak Recipe
Course: DinnerCuisine: Mediterranean-InspiredDifficulty: Easy2
servings10
minutes15
600
kcalA quick and incredibly juicy seared sirloin steak, finished with honey and served with fluffy mint couscous and a warm, vibrant pan-fried salad of cherry tomatoes, artichokes, and preserved lemon.
Ingredients
1 x 200g sirloin steak
100g couscous
½ bunch fresh mint
20g flaked almonds
½ tbsp runny honey
160g cherry tomatoes
½ jar artichoke hearts in oil
1 small preserved lemon
Directions
- Steam the couscous with mint stalks in a covered bowl with boiling water.
- Season the steak. Sear it fat-side down in a hot, dry non-stick pan until golden.
- Sear the steak on its flat sides until cooked to your liking.
- Add almonds to the pan for the last 30 seconds to toast. Drizzle steak with honey, then remove steak and almonds to a plate to rest.
- In the same hot pan, fry the tomatoes and artichokes for 2 minutes. Stir in the finely chopped preserved lemon and most of the mint leaves.
- Fluff the couscous. Serve it topped with the tomato-artichoke mixture.
- Slice the rested steak and arrange it on top. Drizzle with any resting juices, sprinkle with the toasted almonds and remaining mint.
Notes
- Rendering the fat from the steak first creates the perfect base for searing the meat and cooking the vegetables.
- Resting the steak is a non-negotiable step for ensuring it stays juicy and tender.
- Preserved lemon adds a unique, intense citrusy and salty flavor that elevates the dish.
- Don’t discard the mint stalks! Using them to flavor the couscous is a great no-waste tip.