Steak au Poivre and Israeli couscous with corn and green beans
A great cut of steak can really shine when it is perfectly seasoned and cooked to your liking. We love Steak au Poivre ("Black Pepper Steak") cooked on the grill, but the simple preparation will shine equally well if the steak is cooked on the stovetop.
Smarts: One secret to a tender, juicy steak is resting it after cooking, so don't skip that step.
- Steak, NY Strip - 1 lb (sub beef tenderloin steaks or other cut of choice)
- Black pepper - 1 Tbsp
- Salt - 1 1/2 tsp
- Green beans - 1 lb, trimmed and chopped into ½” / 1.3cm pieces
- Pasta, Israeli couscous - 6 oz (sub any fun pasta shape)
- Corn kernels, fresh or frozen - 1 cup
- Shallots - 1 clove, diced
- Dill, fresh - 2 tsp, chopped
- Oil, olive - 2 Tbsp
- Lemon juice - 1 Tbsp
- Vinegar, balsamic - 2 tsp
- Cheese, feta - 3 oz, crumbled
- Steak - Remove steak from the refrigerator 30 minutes before cooking to allow steaks to come to room temperature (if using the grill, go ahead and get it started heating while the steak comes to room temperature). Season with black pepper and salt. (Note: As the name implies, these are peppery steaks. If you prefer less pepper, feel free to reduce the amount listed.)
- Green beans - Trim green beans and chop into ½” / 1.3cm pieces. (Can be done up to 5 days ahead)
- Pre-cook green beans - Transfer green beans to a microwave safe bowl and cover with a damp paper towel. Microwave on high until tender, 4 to 6 minutes. (Can be done up to 5 days ahead)
- Cook pasta - Bring a large stock pot of salted water to a boil. Add pasta and boil until al dente, ~8 minutes. (Note: Israeli couscous cooks faster than larger pasta shapes. If using another shape pasta, cook according to package directions.) Drain. (Can be done up to 4 days ahead)
- Corn - If using fresh corn, slice kernels off cobs and microwave until tender, 2 to 3 minutes. If using frozen corn, defrost in the microwave. (Can be done 1 day ahead)
- If making steak on grill: Preheat grill to 500F / 260C degrees. Clean grates and brush with some oil. Place steak over direct heat. Sear steak for ~4 minutes on each side with the cover closed. Move steak to indirect heat and cook until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
- If making steak on stovetop / oven: Heat grill pan or skillet over medium-high heat. Brush with cooking oil. Place steak onto hot pan. Sear steak for ~4 minutes on each side. Lower heat to medium, cover with foil, and cook for another 2 to 3 minutes for medium-rare; another 4 to 7 minutes for medium; 8 to 10 minutes for well-done.
- Let steak rest, covered with foil, for ~10 minutes.
- While steak rests, chop shallots and dill. Combine olive oil, lemon juice, vinegar, shallots and dill. Toss with pasta, green beans and corn. Season with some salt and pepper. Crumble cheese over top.
- Slice steak against the grain. Serve with Israeli couscous on the side. Enjoy!
Good, but it seemed like there were way too many vegetables. We had a ton of bean leftover!0 Helpful
The steak was fine, but I loved the couscous as a side0 Helpful
This was good. I overcooked the couscous and as a result there wasn't enough dressing. So I doubled and then tripled it. I used leftover vegetables and felt smart about that. I've been eating leftovers for lunch, and I like this salad best at room temperature. The steak was fine. But, I followed instructions and it was a little too well done. I'll lower the heat next time.0 Helpful
We used our own spice rub for the steak, but the Israeli couscous side was awesome, and is the reason why I'm favouriting this meal.0 Helpful
Make sure to buy a better cut of beef, as ours was quite tasty, but tough. I have a lot of leftover vegetables. Perhaps use them in a frittata for lunch?0 Helpful
This was a hit in the house, and I did everything basically like the recipe said to. (for once). I might do a quick saute of the shallot because it was a little raw for us.0 Helpful