Barcelona Grilled Beef Tenderloin Steak with Couscous Salad

Barcelona Beef Medallions with Spanish Couscous Salad

The Beef Medallions develop a deep flavour as they tenderize in this simple Spanish-accented marinde. Serve with the Spanish Couscous Salad for a colourful festive meal. If using Grilling Medallions, marinate them for 1 to 2 hours just for flavour.

Yields4 ServingsPrep Time12 minsCook Time15 minsTotal Time27 mins
 Grated zest and juice of 1 medium orange
 1/4 cup (50 mL) EACH minced onion and cider vinegar
 1 tsp (5 mL) EACH chopped garlic and crushed dried rosemary
 1/2 tsp (2 mL) EACH salt, pepper and ground cumin
 4 Beef Marinating Medallions (Inside Round, Sirloin Tip or Cross Rib), cut 1-inch (2.5 cm) thick (about 1-1/2 lb/750 g)
 Spanish Couscous Salad (recipe follows)
1

Combine orange juice and zest, onion, vinegar, garlic, rosemary, salt, pepper and cumin in large sealable freezer bag. Pierce medallions all over with fork and place in bag with marinade. Seal and refrigerate for 12 to 24 hours. Discard marinade; pat medallions dry with paper towelling.

Grill on lightly oiled grill over medium-high heat in closed barbecue for 6 to 7 per minutes per side for medium doneness. Remove to clean platter; tent with foil for 5 minutes.

Serve with Spanish Couscous Salad.

Spanish Couscous Salad
2

Measure 1 cup (250 mL) couscous into large heatproof bowl. Pour 1-1/2 cups (375 mL) boiling water over couscous; cover and let stand for 5 minutes or until liquid is absorbed. Stir in 1/4 cup (50 mL) EACH chopped sweet red and green pepper, segments from 1 medium orange (coarsely chopped) and 2 tbsp (30 mL) chopped fresh cilantro. Season with salt and pepper to taste. Serve at room temperature.

3

Per Serving: 350 Calories, 40 g protein, 5 g fat, 42 g carbohydrate
Excellent source of iron (28% DV) and zinc (69% DV), 4% DV sodium

 

Ingredients

 Grated zest and juice of 1 medium orange
 1/4 cup (50 mL) EACH minced onion and cider vinegar
 1 tsp (5 mL) EACH chopped garlic and crushed dried rosemary
 1/2 tsp (2 mL) EACH salt, pepper and ground cumin
 4 Beef Marinating Medallions (Inside Round, Sirloin Tip or Cross Rib), cut 1-inch (2.5 cm) thick (about 1-1/2 lb/750 g)
 Spanish Couscous Salad (recipe follows)

Directions

1

Combine orange juice and zest, onion, vinegar, garlic, rosemary, salt, pepper and cumin in large sealable freezer bag. Pierce medallions all over with fork and place in bag with marinade. Seal and refrigerate for 12 to 24 hours. Discard marinade; pat medallions dry with paper towelling.

Grill on lightly oiled grill over medium-high heat in closed barbecue for 6 to 7 per minutes per side for medium doneness. Remove to clean platter; tent with foil for 5 minutes.

Serve with Spanish Couscous Salad.

Spanish Couscous Salad
2

Measure 1 cup (250 mL) couscous into large heatproof bowl. Pour 1-1/2 cups (375 mL) boiling water over couscous; cover and let stand for 5 minutes or until liquid is absorbed. Stir in 1/4 cup (50 mL) EACH chopped sweet red and green pepper, segments from 1 medium orange (coarsely chopped) and 2 tbsp (30 mL) chopped fresh cilantro. Season with salt and pepper to taste. Serve at room temperature.

3

Per Serving: 350 Calories, 40 g protein, 5 g fat, 42 g carbohydrate
Excellent source of iron (28% DV) and zinc (69% DV), 4% DV sodium

Barcelona Beef Medallions with Spanish Couscous Salad