Tandoori Spiced Sirloin with Summer Couscous

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  • Makes: 4 servings
  • Prep: 15 mins
  • Chill: 1 hr
  • Grill: 10 mins
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Tandoori Spiced Sirloin with Summer Couscous
Ingredients
4
6 ounces boneless beef top loin steaks, about 1-inch thick
1/2
cup plain low-fat yogurt
1/4
cup snipped fresh mint
3
tablespoons lemon juice
6
cloves garlic, minced
2
teaspoons packed brown sugar
2
teaspoons curry powder
2
teaspoons paprika
1
teaspoon kosher salt
1
recipe Summer Couscous
Directions
  1. Place steaks in a large resealable plastic bag set in a shallow dish. In a small bowl combine yogurt, mint, lemon juice, garlic, brown sugar, curry powder, paprika, and salt. Pour mixture over steaks. Seal bag and turn to coat steaks. Chill for 1 to 4 hours.
  2. Remove steaks from marinade (some marinade should be clinging to the steaks). Discard marinade. For a charcoal or gas grill, grease grill rack. Place steaks on the rack of a covered grill. Grill until desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium-rare (145 degrees F) or 12 to 15 minutes for medium (160 degrees F). Thinly slice steaks and serve with Summer Couscous.
Summer Couscous
Ingredients
1/2
cup water
1/2
cup couscous*
2/3
cup chopped tomato (2 small)
2/3
cup chopped cucumber
2/3
1/2
cup snipped fresh flat-leaf (Italian) parsley or cilantro
1/3
cup canned garbanzo beans (chickpeas), rinsed and drained
1/3
cup crumbled feta cheese
2
tablespoons olive oil
2
tablespoons lemon juice
1/2
teaspoon ground cumin
 
Salt
 
Ground black pepper
Directions
  1. In a small saucepan bring water to boiling. Stir in couscous. Remove from heat. Cover and let stand for 5 minutes. Fluff with a fork.
  2. In a medium bowl combine couscous, tomato, cucumber, summer squash, parsley, garbanzo beans, feta cheese, oil, lemon juice, and cumin. Season to taste with salt and pepper. Cover and chill until ready to serve.
From the Test Kitchen
*

If you like, substitute quinoa for the couscous. Rinse 1/3 cup quinoa well. In a small saucepan bring 2/3 cup water to a boil. Add quinoa. Reduce heat and simmer, covered, about 15 minutes or until quinoa is tender. Drain if neccessary.

Nutrition Facts (Tandoori Spiced Sirloin with Summer Couscous)
    Per serving:
  • 665 kcal cal.,
  • 41 g fat
  • (16 g sat. fat,
  • 2 g polyunsaturated fat,
  • 19 g monounsatured fat),
  • 127 mg chol.,
  • 979 mg sodium,
  • 33 g carb.,
  • 4 g fiber,
  • 7 g sugar,
  • 41 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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