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.
- 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
- Trim fat from steak. Lightly sprinkle steak with salt and black pepper.
- 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).
- 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.
- 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.
- 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).