Cumin and beef is a match made in heaven, and these cumin dusted beef steaks are super easy, yet make such a difference to your standard steak (which there is nothing wrong with either!). We’re serving it with an earthy honey spiced couscous with added carrots, spinach and tomatoes to get those veg in.
Cumin rubbed beef with honey spiced couscous
- Your favourite steaks at room temperature
- 1 tsp Ground cumin
- Honey spiced couscous
- 2 cups Water
- ½ tsp Ground cumin
- ½ Cinnamon
- ½ Ground coriander optional
- 1 tbsp Runny honey
- 1 tbsp Red wine vinegar
- 2 Medium tomatoes diced
- 2 Carrots grated
- Handful of flat-leaf parsley roughly chopped
- 2 cups Couscous quinoa if GF
- 60 g Baby spinach roughly chopped
- Pat steaks dry with a paper towel. Rub the cumin all over them, then season with salt, and pepper.
- Heat a drizzle of oil in a heavy bottomed pan or skillet over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Remove from pan and set aside to rest.
- While the steak is cooking, prepare couscous. In large saucepan, combine water, honey, red wine vinegar, spices, tomatoes, carrots and three quarters of your chopped parsley. Bring to a boil over high heat.
- Stir in couscous, and add the shredded spinach to the top of the pan, don’t stir it through yet. Cover, and remove from heat. Let stand for 5 minutes, then fold through the spinach and fluff the couscous with a fork.
- To serve, thinly slice steak against the grain. Divide couscous between plates and top with sliced steak and a sprinkle of remaining chopped parsley.