Different! Curried Beef with Apple Couscous!

Curry and apple are a timeless pairing that beautifully supports beef in this recipe. Originally an Eastern Indian spice, curry has made its way into a variety of traditional American dishes to become a permanent fixture. Dishes like chicken or egg salad and deviled eggs with curry are now as traditional as their original counterparts.

Ingredients

• 1 pound boneless beef top sirloin steak, cut 1 inch thick
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Nonstick cooking spray
• 2 medium red and/or green sweet peppers, seeded and cut into thin bite-size strips
• 1 medium onion, coarsely chopped
• 1 tablespoon curry powder
• 1 cup water
• 3/4 cup apple juice or apple cider
• 2 teaspoons instant beef bouillon granules
• 1 cup quick-cooking couscous
• 1 medium tart green apple (such as Granny Smith), cored and coarsely chopped
• 1/3 cup chopped peanuts

Directions

1. Trim fat from steak. Lightly sprinkle steak with salt and black pepper.
2. Place steak on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling time. Allow 14 to 18 minutes for medium-rare doneness (145 degrees F) or 18 to 22 minutes for medium doneness (160 degrees F).
3. Meanwhile, coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add sweet peppers and onion to hot skillet; cook and stir for 5 minutes. Add curry powder. Cook and stir for 1 minute. Add the water, apple juice, and bouillon granules. Bring to boiling. Stir in couscous and apple; remove from heat. Cover and let stand about 5 minutes or until liquid is absorbed.
4. To serve, fluff couscous mixture with a fork. Thinly slice steak across the grain. Serve steak slices over couscous mixture. Sprinkle with peanuts. Makes 6 servings.
5. TO BROIL: Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until desired doneness, turning once halfway through broiling time. Allow 15 to 17 minutes for medium-rare doneness (145 degrees F) or 20 to 22 minutes for medium doneness (160 degrees F).

recipe source

BHG.com