Serves 4. Preparation time 10 minutes. Cooking time 20 minutes.
400 g steak
1 tablespoon olive oil, plus extra
2 tablespoons teriyaki or soya sauce
170 g giant couscous
1/2 cup frozen peas, thawed
1/2 cup bean sprouts
1 cup grapes, halved
2 cups shredded iceberg lettuce
4 tablespoons olive oil
1 teaspoon sesame oil
juice and zest of 1 lime
1 small green chilli, finely chopped
a small bunch of coriander, finely chopped
• Rub the steak with the olive oil and teriyaki sauce and braai over hot coals to your liking. (For this dish the steak is better on the rare side of medium.) Rest for 10 minutes and slice thinly.
• In the meantime, cook the couscous as per packet instructions. (Or substitute with brown rice or quinoa.)
• Put the cooled couscous, peas, bean sprouts and grapes on a platter with the lettuce. Arrange the steak slices on top. Mix the oil, lime juice and zest, chilli and coriander into a thickish paste and drizzle over the salad.
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