Tandoori-Spiced Sirloin With Tabbouleh

Ingredients

For the Steaks:

• 4 sirloin steaks (each 6 ounces)
• 1/2 cup yogurt
• 2 tbsp lemon juice
• 1/2 tsp chili flakes
• 4 garlic cloves, minced
• 1 1/2 tsp carry powder
• 1 1/2 tsp brown sugar
• 1/2 tsp salt

For the Tabbouleh:

• 1 cup couscous
• 2 cups hot water
• 4 tbsp olive oil
• 1 tbsp lemon juice
• 2 medium tomatoes, diced
• 1 medium red onion, chopped
• 1 medium cucumber, diced
• 1 garlic clove, minced
• 1 tbsp chopped fresh mint
• 1 tbsp chopped fresh parsley

Directions

First, make the marinade for the steaks. In a shallow dish, place the yogurt, chili flakes, lemon juice, garlic, carry, sugar and salt and mix to combine. Add the steaks and gently toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour.

Meanwhile make the tabbouleh. Place the water and 1/4 teaspoon of salt in a small saucepan. Cover and bring the water to the boil over high heat. Place the couscous in a bowl and pour over the boiling water. Cover and set aside for 10 minutes. Fluff up the couscous with a fork and add the tomato, onion, cucumber, garlic, mint, parsley, lemon juice and olive oil. Gently toss to combine and season to taste. Refrigerate the salad until serving time.

Remove the steaks from the refrigerator 30 minutes before cooking.

Preheat a grill over medium heat. Lightly oil the grill grates. Place the steaks on the grill and grill them for 3-4 minutes per side depending on desired doneness. To test doneness use the Chef Remi Cooking Thermometer. Inserted the thermometer into the thickest part of the steak. Take the steaks off the grill at 125 °F (52°C) for rare, 135 °F (57°C) for medium-rare, and 140°F (60°C) for medium. Transfer the steaks to a cutting board and let rest for 5 minutes before serving. To serve, thinly slice the steaks and serve with Tabbouleh.