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    Chilli and Lemon Rub Steak with Couscous Tomatoes

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    Chilli and Lemon Rub Steak with Couscous Tomatoes

    The chilli and lemon rub gives the steak a really gutsy flavour and wonderful crust when cooked.

    • Preparation time: 10 minutes and a marinating time of 30 minutes
    • Cooking time: 20 minutes
    • Total time: 1 hour 60 minutes

    Serves: 2


    • Grated rind of 1 lemon
    • 50g lemon and garlic couscous
    • 1 tbsp extra virgin olive oil
    • Juice of ½ lemon
    • 2 tbsp chopped fresh flat leaf parsley
    • Salt and freshly ground black pepper
    • 2 large ripe tomatoes, halved
    • 1 tbsp sunflower oil
    • 2 garlic cloves
    • ½ tsp coarse sea salt
    • ½ tsp chilli powder
    • ½ tsp cumin seeds
    • 1 tsp dried oregano
    • 2 Waitrose Rump Steaks (weighing approximately 225g each)


    1. Preheat the oven to 200°C, gas mark 6. Place the lemon rind, garlic and cumin seeds in a pestle and mortar, grind well. Stir in the chilli powder, sea salt and oregano, until mixed well.
    2. Rub mixture into the steaks, cover and leave in the fridge on the bottom shelf for 30 minutes. Mix together the couscous, oil, lemon juice and flat leaf parsley. Season well.
    3. Halve the tomatoes and place on a baking tray. Sprinkle with the couscous mixture, roast for 15-20 minutes until the tomatoes are tender and the topping is crunchy and golden.
    4. To cook the steaks, heat the sunflower oil in a frying pan and cook for 3-4 minutes each side or until done to your liking. Remove from the pan and leave to rest for 4-5 minutes.
    5. Serve the steaks with the crunchy topped tomatoes and boiled new potatoes.

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