Juicy Seared Steak with Tomatoes, Artichokes, Fluffy Couscous and Honey-Toasted Almonds

This recipe comes from Jamie Oliver's 7 Ways and I had to share it with you because it's just so unusual and yet so delicious. Mint, honey and almonds bring sweetness to the dish but without taking anything away from the savoury steak, earthy artichokes and bitter preserved lemons... this dish really is a symphony of flavours!

I'm not usually a great lover of couscous (it can be a little boring) but it's the perfect backdrop for the rest of the flavours in this dish and it provides a lovely textural contrast throughout. If you like, you could swap it for some rice or even blitzed up cauliflower. 

Juicy Seared Steak with Tomatoes, Artichokes, Fluffy Couscous and Honey-Toasted Almonds
Serves 2

15g fresh mint

100g couscous

200g sirloin steak

20g flaked almonds

½ tbsp runny honey

160g cherry tomatoes

½ x 185g jar artichoke hearts in oil

1 preserved lemon

sea salt and freshly ground black pepper

Pick the mint leaves. Pop the stalks in a bowl with the couscous, just cover with boiling water and cover (with a plate or some clingfilm). Season the steak liberally all over with salt and pepper. 

Put a frying pan over a medium-high heat. Use tongs to put the steak fat side down into the hot pan and cook until golden and crisp (about 3 minutes). Then turn it onto the flat sides and cook for 2 minutes on each side. Add the almonds for 30 second, drizzle over the honey then immediately remove the steak and almonds to a plate to rest. Cover with foil.

Place the tomatoes in the hot pan, then drain and add the artichokes. Add a good splash of water then stir fry for 2 minutes. In the meantime, finely chop the lemon, removing any seeds. Stir it into the pan with most of the mint leaves and cook for a few more minutes.

Fluff up the couscous, season to taste with salt and pepper and divide between plates. Spoon over the tomatoes and artichokes. Slice and add the steak, sprinkle over the almonds, drizzle over any resting juices and finish with the remaining mint leaves.