Recipe for steak salad with couscous and cabbage
Delicious dish that not only shows how to stretch your ingredients into a larger and inexpensive meal, but also helps you tackle your leftovers.
Granted, most people probably don’t have an unused steak just lying around, but there’s a solution for that too.
I often cook my steaks sous vide and frequently prepare more than I need. This allows me to simply throw the extras I don’t plan to eat directly into the freezer, ready for quick dinners on busy weekdays.
The red cabbage was the leftovers from the cabbage I didn’t use for Mortens Aften, so it can certainly be replaced with other types of cabbage or salads.
With a small teres major steak and a bit of cabbage for the dish, I decided to supplement it with a homemade pan bread.
Equipment
- Kitchen Scale
- Deciliter Measure
- Frying Pan (Option 1 for the meat)
- Sous Vide (Option 2 for the meat)
- Grill (Option 3 for the meat)
- Cutting Board
- Chef'S Knife
- Pre-Slicing Knife
- Pot
- Bowl
- Rolling Pin
Ingredients
Beef
- 1 pcs. Teres Major can of course be replaced with other cuts
- Flake Salt
Salad
- 1/3 pcs. Red Cabbage mine was quite small
- 2 pcs. Carrots mine were large
- 20 gram Almonds can be replaced with salted almonds or pine nuts
- Mint fresh
- Broad leaf parsley fresh
Couscous
- 1 clove Garlic
- 1 pcs. Onion small
- 150 gram Water
- 1.05 gram Cumin
- 1.3 gram Cinnamon
- 150 gram Couscous
- Lemon Juice
Pan Bread
- 25 gram Rye Flour
- 6.25 gram Baking Soda
- 1 pinch Sugar
- 3 gram Coarse salt
- 275 gram Wheat Flour
- 100 gram Milk
- 45 gram Olive Oil
Sides
- Pickled red onions
Instructions
Steak sous vide
- - I prepared a piece of teres major (beef) for this salad. Alternatively, I would suggest using hanger steak or a ribeye. Prepare the meat as you prefer, whether it's pan-frying, grilling, or sous vide. I gave the meat 1 hour at 55 degrees Celsius (131 degrees Fahrenheit) in my sous vide and seared it afterward.
Couscous
- Finely chop the onion and garlic. Put water, garlic, onion, cumin, and ground cinnamon in a pot. Bring to a boil. Pour your couscous into a bowl. Add the boiling water mixture. Stir well and cover with a cloth/lid. Let it cool down.
Salad
- Put your almonds on a dry pan over medium heat. Fry them until they take on a little color on both sides and remove them from the pan. Let them cool slightly and chop them into smaller pieces. Chop your red cabbage into appropriate pieces. I like a bit of chew, while my wife prefers them finely sliced. Do what makes sense for you. Cut the carrots into smaller pieces or, as I did, use a Y-peeler to cut thin strips. Toss the carrots and cabbage in a little lemon juice in a bowl. Optionally add some salt and pepper. Chop the mint and parsley.
Pan bread
- First, mix the dry ingredients together in a bowl, but save some of the flour for the kitchen counter. Add milk and oil and knead well. Sprinkle flour on the kitchen counter. Divide the dough into three pieces. Use a rolling pin to roll the dough thin and round. Do this with all the pieces. Turn the stove to high heat (11 out of 14 on my stove) and place the dough on the pan. After about 2 minutes, it should bubble up and be ready to flip. Fry it for another 2 minutes on the other side. When the bread is done, wrap it in a clean tea towel. Repeat with the other breads and ensure that all breads are in the tea towel; otherwise, they will become hard and boring.
Serving
- I think there is something cozy about serving all the food on a cutting board, but of course, you don't have to. Mix the cabbage and carrots with the couscous mixture. Place everything at the bottom of a cutting board. Cut the steak into thin slices and place them on top of the salad. Sprinkle the meat with flaky salt. Add your almonds and herbs on top along with pickled red onion slices. Serve immediately.
Notes
You can easily make a dip/dressing consisting of either yogurt, lime, mint, or baba ganoush for the dish.