Steak Satay with Lemon Tahini Sauce and Tomato-Couscous Salad

By Golfwidow7

Aprons Advice
Complete your meal with fresh salad blend, ciabatta bread, and pumpkin pie for dessert.
Pearl and regular couscous are types of pasta. However, pearl couscous has the texture of pasta and regular couscous has a rice-like texture. Both cook very differently.
Cooking Sequence
Prepare steak and begin to marinate (5 minutes)
Prepare salad through step 1 and chill (15 minutes)
Continue steak and complete salad; serve (15 minutes)
Cooking Instructions
Steak Satay with Lemon Tahini Sauce

Ingredients

• 2 (1-inch-thick) boneless ribeye steaks (about 2 lb)
• 2 lemons, for juice
• 4 cloves garlic, finely chopped
• 1 1/2 teaspoons pumpkin pie spice (or cinnamon)
• 3 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 16 (6-inch) wooden skewers
• 2 tablespoons lemon (or garlic) hummus
• Tomato-Couscous Salad
• 1 cup pearl (or regular) couscous
• 2 medium tomatoes, finely chopped
• 1/4 cup fresh Italian parsley, finely chopped
• 2 tablespoons fresh mint, finely chopped
• 1 lemon, for zest/juice
• 1/2 cup crumbled garlic/herb feta cheese
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper

Details

Servings 4
Preparation time 10mins
Cooking time 35mins
Adapted from publixapron.com

Preparation

Step 1

Cut across each steak to make 2 halves, then cut each half into 1/4-inch-thick slices.
Squeeze lemons for juice (4 tablespoons); chop garlic.
Steps
Preheat grill (or grill pan). Whisk pumpkin pie spice, 2 tablespoons lemon juice, 2 tablespoons oil, salt, pepper, and garlic until blended. Place steak strips and marinade in bag; shake to coat. Let stand 15 minutes to marinate.
Thread the strips of meat onto skewers in a flat "S" shape. Place on grill; cook 2 minutes on each side or until 145°F (for medium rare).
Whisk hummus, remaining 1 tablespoon oil, and remaining 2 tablespoons lemon juice until smooth. Drizzle over steak and serve.

Tomato-Couscous Salad
Prepare couscous following package instructions. Refrigerate 15 minutes or until chilled.
Chop tomatoes, parsley, and mint. Zest/grate lemon peel (no white; 1 teaspoon); squeeze lemon for juice (2 tablespoons). Combine all remaining ingredients (except couscous).
Add couscous to tomato mixture; toss to coat. Serve.