Grilled Steak with Cheesy Couscous for a Quick Dinner

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Grilled Steak with Cheesy Couscous is a delicious and satisfying dish that makes for an excellent weeknight dinner. The juicy, grilled steak pairs perfectly with creamy, cheesy couscous, creating a meal that is both comforting and quick to prepare. This recipe is simple enough for a busy evening yet impressive enough to serve to guests.

Why You’ll Love This Recipe

This easy steak and cheesy couscous recipe is not only packed with flavor but also comes together in under 30 minutes. It’s perfect for those evenings when you want something hearty without spending hours in the kitchen.

• Quick and easy preparation
• Rich in flavor with minimal ingredients
• Perfectly cooked steak every time
• Comforting cheesy couscous
• Versatile for various dietary preferences

Ingredients

• 2 ribeye steaks (about 1-inch thick, 1 pound total)
• 1 cup couscous
• 2 cups vegetable broth or water
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons chopped chives
• Salt and pepper to taste
• Lemon wedges for serving (optional)

How to Make Grilled Steak with Cheesy Couscous

1. Preheat your grill to medium-high heat. While the grill is heating, season the ribeye steaks with olive oil, salt, and pepper on both sides.
2. In a medium saucepan, bring the vegetable broth or water to a boil. Once boiling, stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes.
3. While the couscous is cooking, place the seasoned steaks on the grill. Cook for about 4-5 minutes on each side for medium-rare, or adjust the time to reach your desired doneness. Use a meat thermometer to ensure the internal temperature reaches at least 145°F.
4. Once the couscous is ready, fluff it with a fork and stir in the minced garlic, shredded cheddar cheese, and chopped chives. Mix until the cheese is melted and everything is well combined.
5. Remove the steaks from the grill and let them rest for 5 minutes. This allows the juices to redistribute, ensuring a tender steak.
6. Slice the steaks against the grain and serve them over a generous bed of cheesy couscous. Garnish with additional chives and lemon wedges if desired.

Tips for the Best Results

• Let your steaks come to room temperature before grilling for even cooking.
• Use a meat thermometer to check for doneness; 145°F for medium-rare, 160°F for medium.
• For added flavor, marinate the steaks in olive oil, garlic, and herbs for a few hours before grilling.
• Adjust the amount of cheese in the couscous according to your taste.

Easy Variations

• Swap out ribeye for sirloin or flank steak for a leaner option.
• Use different types of cheese like feta or goat cheese for a unique twist.
• Add vegetables such as spinach, bell peppers, or cherry tomatoes to the couscous for extra nutrition.
• Experiment with spices like paprika or cumin for a flavor boost.

What to Serve With It

• A simple green salad with a lemon vinaigrette
• Roasted vegetables, such as asparagus or Brussels sprouts
• Garlic bread or crusty rolls
• A light and refreshing cucumber salad

Storage and Reheating

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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the stovetop over low heat, adding a splash of water or broth to keep the couscous moist.

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