Use a sharp kinfe to very lightly score both sides of the steak in a diamon pattern.
Combine the oil with the garlic, water, coriander, cumin and chilli powder in a small bowl and mix well. Use a pastry brush to brush the mixture evenly over both sides of the steaks. Place on plate, covered, in the fridge for 30 minutes to marinate.
Meanwhile, bring stock to boil in a saucepan over high heat. Remove from heat and add CousCous, stirring with a fork. Cover, set aside for 5 minutes or until liquid is absorbed. Use a fork to separate grains. Combine CousCous, Cucumber and Parsley in a serving bowl. Season well with Salt and Pepper. Set aside. Preheat a barbecue grill on medium-high.
Cook Tomatoes on a barbecue grill for 2-3 minutes each side or until browned on edges. Cook steaks for 4 minutes each side for medium-rare or until cooked to your liking. Roughly chop Tomatoes and gently toss through CousCous mixture. Serve with Steaks.
Originally Submitted
12/1/2008
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