Grilled Lean Steak with Roasted Vegetables and Couscous

Ingredients

• Lean sirloin steak 120 g
• Zucchini 1/2 cup
• Red bell peppers 1/2 cup
• Whole wheat couscous 3/4 cup
• Olive oil 1 tsp

Method

1. Prepare the vegetables. Preheat your oven to 400°F (200°C). Wash the zucchini and red bell peppers thoroughly. Cut the zucchini into half-inch thick slices and the red bell peppers into strips. Place them on a baking sheet lined with parchment paper or foil.
   Tip: Cut vegetables evenly so they roast uniformly.
2. Season and roast vegetables. Drizzle 1 teaspoon of olive oil over the vegetables and toss to coat evenly. Spread them out in a single layer on the baking sheet. Roast in the preheated oven for 15 minutes, turning halfway through to ensure even cooking. The vegetables should be tender and slightly caramelized.
   Tip: Use tongs to gently turn the vegetables to avoid breaking them.
3. Prepare the couscous. While the vegetables roast, cook the whole wheat couscous according to package instructions. Typically, bring water to a boil, add couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
   Tip: Fluffing couscous with a fork prevents clumping and keeps it light.
4. Season and grill the steak. Pat the lean sirloin steak dry with paper towels. Lightly brush both sides with a small amount of olive oil (reserve some from the teaspoon if desired). Season with salt and pepper to taste. Preheat a grill pan or outdoor grill over medium-high heat. Grill the steak for about 4-5 minutes per side for medium doneness, or until it reaches your preferred level of doneness.
   Tip: Let the steak rest for 5 minutes after grilling to retain juices.
5. Plate and serve. Slice the rested steak against the grain into thin strips. Arrange the roasted zucchini and red bell peppers on the plate alongside a serving of fluffy couscous. Serve immediately while warm.
   Tip: Slicing against the grain makes the steak more tender and easier to eat.

Pro tips

• Use a meat thermometer to check steak doneness: 130°F for medium-rare, 140°F for medium.
• To save time, prepare couscous and roast vegetables simultaneously.