Steak Salad with Charred Veg & Pearl Couscous

This steak salad is a high-protein meal that’s perfect for warm-weather lunches or easy entertaining. It delivers charred steak, tangy fetta and a honey-dijon dressing.

Serves 3

Prep Time 15

Cook Time 15 minutes

Looking for more Mediterranean-style salads? Try my Zucchini, Risoni, Pea & Feta Salad with Lemon-Herb Chicken, my Greek Orzo Salad with Honey Dijon Dressing, or my Lemon Feta Risoni Salad with Grilled Salmon.

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Helpful Tips

Storage

Store leftovers in an airtight container in the fridge for up to 2 days.
Keep the dressing separate if making ahead, and toss through just before serving.
Reheat the steak gently in a pan for a couple of minutes if you prefer it warm, or serve the salad cold straight from the fridge.

Substitutions

Scotch fillet: Swap for sirloin or rump if that’s what you’ve got.
Pearl couscous: Use regular couscous, risoni (orzo), or quinoa instead.
Fetta: Swap for goat’s cheese or shaved parmesan.
Asparagus: Use green beans or broccolini if asparagus isn’t in season.
Pickled red onion: Swap for thinly sliced raw red onion if you don’t have any on hand.

Serving Suggestions

Serve as-is for a complete meal, or add warm flatbread on the side.

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Ingredients Directions

Serving Scaler

Serves 3 1x 2x 3x

Ingredients

For the pearl couscous:

200g pearl couscous
300ml (1¼ cups) stock or water

For the steak and veg:

500g scotch fillet steak
olive oil, for cooking
salt and pepper
1 small zucchini, cut into thin rounds
8–10 asparagus spears

For the salad:

120g (about 4 cups) rocket
150g (1 cup) cherry tomatoes, halved
100g (1/3 cup) store-bought pickled red onion, drained
100g fetta (1/3 cup), crumbled
¼ cup fresh parsley leaves, roughly chopped

For the dressing:

¼ cup extra virgin olive oil
1 tbsp honey
½ clove garlic, grated
1 tsp dijon mustard
salt and pepper
2 tbsp lemon juice

Directions

Cook the pearl couscous in the stock or water according to packet instructions, then fluff with a fork and set aside to cool slightly.
Whisk together the extra virgin olive oil, honey, garlic, dijon mustard, lemon juice, salt and pepper to make the dressing. Set aside.
Season the steak generously with salt and pepper. Heat a drizzle of olive oil in a pan over high heat and sear the steak until a deep golden crust forms and it’s cooked to your liking. Rest for at least 5 minutes before slicing.
In the same pan, cook the zucchini rounds and asparagus for a few minutes on each side until charred and just tender.
Slice the rested steak thinly against the grain.
In a large bowl or on a platter, combine the rocket, couscous, cherry tomatoes, charred zucchini and asparagus, and pickled onion.
Top with the sliced steak, crumbled fetta and parsley.
Drizzle over the dressing just before serving, or serve it on the side.

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Nutritional Information

( per serving, based on 3 )

Nutrient	Amount
Calories	640 kcal
Protein	40 g
Carbohydrates	45 g
Fat	32 g
Fibre	59 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.