Spring Herb & Citrus Steak Zest Bowl

Ingredients (all from Roche Bros.)

SERVES: 1

{Steak Zest Bowl}:

• 4 oz. Boneless Rib Eye Steak Certified Angus Beef

• 1 cup fresh arugula

• 1/4 cup tomato & cucumber salad

• 1/2 cup lemon & herb couscous

• 1/2 fresh avocado, sliced

• 1 oz crumbled feta cheese

• Handful fresh sprouts

• 2 tbsp homemade honey lemon vinaigrette — see recipe below

{Homemade Honey Lemon Vinaigrette}:

• 3 tbsp extra virgin olive oil

• Juice from 1 lemon

• 1 generous tbsp dijon mustard (per preference)

• 1 tbsp honey

• Pinch of garlic salt

• Salt & pepper to taste

🥩{Spring Herb and Citrus Steak Rub}:

• 1 tbsp olive oil

• 1 tbsp fresh rosemary, finely chopped

• 1 tbsp fresh thyme, finely chopped

• Zest of 1 lemon

• 2 tbsp minced garlic

• 1/2 tsp crushed red pepper flakes

• Salt & ground black pepper to taste

Instructions

• Start by chopping & combining ingredients for Spring Herb and Citrus Steak Rub in a large bowl

  • Combine well & pour marinade into a large zip-lock bag with raw Rib Eye Steak Certified Angus Beef

  • Place bag in the refrigerator and allow beef to soak in marinade for ~1 hour (the longer, the better)

• While the beef is marinating, bring 1 pot of water to a boil & make couscous according to box instructions

• While the couscous is cooking, start chopping fresh herbs for the lemon & herb couscous

  • Once the couscous is done, transfer it from the pot to a large mixing bowl

  • Combine couscous, fresh dill, fresh parsley, feta cheese, fresh lemon juice, olive oil, salt & pepper and mix well (see here for full instructions)

  • Set lemon & herb couscous aside

• Next, dice 2 large tomatoes & 1 small cucumber into small pieces to make cucumber salad

  • In a large bowl, combine diced cucumbers & tomatoes with juice from 1 lemon, 4 tbsp extra virgin olive oil & salt and pepper to taste — this makes a simple tomato & cucumber salad — set aside

• Next, in a small cup or jar, combine ingredients to make homemade honey lemon vinaigrette and set aside

• Once this is all complete, remove beef from refrigerator & cook on stovetop until the internal temperature of the beef is 145 °F (or to desired level of doneness)

• Once beef is cooked, assemble your bowl with all of your ingredients, pour the homemade honey lemon vinaigrette on top & enjoy