Are you one of those people like me that enjoy spending your free time perusing cookbooks and looking for new ways to make the foods you love? I was lucky enough to have the opportunity to get my hands on the new cookbook, The Book of Steak from Parragon Books' Love Food Line.
If you luxuriate in a good steak, gorgeous photographs and tempting recipes you should give this book a gander. The book begins with helpful information on steak cuts, cooking time and buying options; followed by recipes broken down by cut of meat and scrumptious sides. I welcomed the wide range of cuts, variety of flavors and options presented in the book. The recipes are clearly written and offered ideas on how to cook cuts I would usually avoid. I only wish they would have included a few dessert recipes.
After numerous rounds through the book back and forth, I decided to attempt to make the Stuffed Steak with Goat Cheese and Mint Couscous. I wasn't sure how I would like the pairing of the mint couscous with the steak and goat cheese, but it turned out to be a great combination. I sweet-talked my local butcher into cutting the slit down the sirloin for me and it was easy to stuff with very little of the stuffing escaping during the grilling process. I accompanied the meal with steamed broccoli and a bottle of Cabernet; and it was a savory success.
Stuffed Steak with Goat Cheese & Mint Couscous
2 sirloin steaks;10 ounces each
1 tablespoon of olive oil
salt and pepper to taste
Goat Cheese Stuffing
1 garlic clove, crushed
1 package of goat cheese
6 cherry tomatoes, chopped
2 tablespoons chopped flat leaf parsley
1 tablespoon olive oil
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 cup couscous
1 tablespoon extra-virgin olive oil
small bunch flat leaf parsley, chopped,
small bunch mint, chopped
juice and zest of 1 lemon
1 shallot, finely, chopped
1 large tomato, chopped
1. To make the goat cheese stuffing, place all of the ingredients into a small, nonmetallic bowl and mix well. Set aside.
2. On a cutting board, season the steaks generously with salt and pepper and rub with olive oil. With a sharp knife, cut a slit in the non-fatty side of the steaks to create a pocket (do not cut through the whole steak). Fill the pockets with the stuffing mixture and set aside.
3. To make the couscous; place the couscous and olive oil in a small heatproof bowl and cover with boiling water. Cover the bowl the plastic wrap and let stand for 2 minutes. Remove the plastic wrap and break up the grains with a fork until light and fluffy. Add the remaining ingredients, season with salt and pepper, mix well and set aside.
4. Preheat the ridged grill pan over medium- high heat and cook the steaks for 5 minutes on each side for medium or until cooked to your liking. Set the steaks aside to rest for 5 minutes before serving with the couscous.