Tablelands Farm to Fork
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Thyme beef blade steaks with couscous salad

Learn how to cook a simple, fresh and healthy steak and salad recipe.

Thyme beef blade steaks with couscous salad
Prep time15 min
Cook time20 min
Total time35 min
Servings4
01

Ingredients

  • 4 bone-in beef blade steaks
  • 2 soft ripe Roma tomatoes, roughly chopped
  • 1 tsp thyme leaves
  • 2 cloves garlic, peeled
  • 2 tbsp sherry vinegar
  • 1 tbsp capers
  • 1 cup Israeli couscous
  • 1.2 tsp turmeric
  • 1 red capsicum, diced
  • 400 g can chickpeas, drained and rinsed
  • 100 g baby spinach
02

Step-by-step method

  1. 01
    Place steaks in a single layer in a dish.
  2. 02
    Place tomato, garlic, thyme, vinegar, capers, 1 tbs olive oil and some freshly cracked black pepper in a blender and blend until smooth. Pour marinade over the steaks.
  3. 03
    Bring 3 cups water to the boil in a medium saucepan, add couscous and turmeric and simmer for 8-10 minutes or until tender, drain and combine with remaining salad ingredients.
  4. 04
    Preheat a BBQ to medium and cook steaks for 3 minutes per side. Serve with salad.
03

Chef's tips

  • Remove your steaks from the fridge 15 minutes before cooking to ensure a more evenly cooked steak.
  • Remember to rest you steaks for a few minutes before serving to maximise tenderness and juiciness.
  • Try with flank or flat iron steaks.