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Failsafe garlic steak with couscous salad

April 20, 2009

I invented this tonight. It was quite tasty for a Failsafe meal, though not as good as the Moroccan-spiced version I used to make 😦

Ingredients:

however much steak serves 4 ppl (I think I had about 600g of blade steak, but that’s just a guess, and I know some people are big meat eaters and some aren’t)
1 cup couscous
chicken/vegie stock
1/2 red cabbage, chopped
1 large leek, sliced
1 stick celery, finely chopped (I don’t actually like the taste of celery, so VERY finely chopped )
2 cloves garlic, crushed
garlic salt
sea salt
failsafe oil/butter

Rub some garlic salt into the steak and grill/pan fry as you like. Rest the meat after cooking.

Meanwhile, heat a couple of tsp oil in a saute pan over medium heat. Add the garlic, leek & celery and cook until softened. Add cabbage and about a 1/4 cup chicken or vegie stock. Bring to the boil, and cook, stirring, until cabbage begins to soften; then turn heat down and leave at a low simmer until needed.

Add 1 cup of boiling water or stock to the couscous in a heatproof bowl, leave for 5 minutes and then fluff with a fork. Combine cabbage mixture and couscous. Season with a little ground sea salt.

Slice steak thinly and serve on top of couscous/cabbage mixture.

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