Please Dad this coming weekend with a sauteed steak flavored with olives, walnuts and capers. It’s a 15-minute dinner great for any weeknight or special night. The flavors of the Mediterranean have captured the imagination of travelers for centuries. Add a glass of red wine and you can understand why it is said the wars of the area were fought over olive groves and vineyards.
Mediterranean steak
3/4 pound steak (strip, flank, skirt)
1/4 teaspoon cayenne pepper
Olive oil spray
1 tablespoon walnut pieces
8 sliced pimento stuffed green olives
2 tablespoons capers
Salt and freshly ground black pepper
Remove fat from steak and sprinkle both sides with cayenne. Heat a small nonstick skillet on medium-high. Spray with olive oil spray. Brown steak 2 minutes per side. Sprinkle walnuts, olives and capers into skillet and over steak. Lower heat to medium and cook 2 minutes for medium rare. Cook 2 minutes longer for thick steak. Add salt and pepper to taste.
To serve, place couscous on two dinner plates, carve steak and place on top. Spoon any pan juices over steak.
Yield 2 servings.
Minted couscous
1 cup water
1/2 cup couscous
2 small tomatoes, diced (1 cup)
1/4 cup chopped fresh mint
1 tablespoon olive oil
Salt and freshly ground black pepper
Bring water to a boil. Remove from heat and add couscous and tomatoes. Cover with a lid and let stand 5 minutes. When ready, fluff up with a fork. Add mint, olive oil and salt and pepper to taste.
Yield 2 servings
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