Mediterranean Steaks Mirabeaux with Anchovies, Olives, and Couscous

  • Active Time 20m
  • Total Time 30m

Serves 4

This is an eye-catching steak because of the colorful crisscross pattern that the anchovies and olives make on top of the steaks. These two ingredients (with the addition of tomatoes and garlic) are the hallmark of dishes prepared "a la Nicoise," or in the style of Nice. The delicate granular couscous, which is made from semolina, fits well into the Mediterranean theme, since it is North African in origin and widely eaten as a staple starch in Morocco, Algeria and Tunisia.


  • For Couscous:
  • 1 1/2 cups water
  • Pinch of salt
  • 1 teaspoon olive oil
  • 1 cup medium-grain instant couscous
  • 2 tablespoons minced fresh flat-leaf parsley
  • For Steaks:
  • 4 boneless strip steaks, about 10 ounces each
  • Salt, to taste
  • Pinch of cayenne pepper
  • For Steak Garnish:
  • 20 canned anchovy filets packed in oil
  • 10 pimento-stuffed green olives
  • 12 pitted black olives


TO PREPARE COUSCOUS: Place the water and a pinch of salt in a saucepan and bring to a boil. Add the oil and couscous, stir once, and remove the pan from the heat. Cover the pan with a lid and let stand for 10 minutes to allow the couscous to absorb the liquid. Fluff the couscous with a fork just before serving and stir in the parsley.

TO PREPARE STEAKS: Heat the grill. Season the steaks with salt and cayenne. Grill for about 5 minutes per side for medium-rare or about 6 minutes per side for medium.

TO SERVE: Place the steaks on warm serving plates. Using 5 anchovies per serving, form into a lattice-like or crisscross pattern on top of each steak. Cut each pimento-stuffed olive into 4 slices and arrange 10 slices per serving inside each space created by the latticed anchovies. Serve the couscous next to the steaks and garnish each serving with 3 black olives.

Tip: Serve this dish with a seasonal green salad if you wish.

Recipe reprinted by permission of Harper Collins. All rights reserved.

RecID 5334

nutrition information per serving

786 calories; 37g total fat; 184mg cholesterol; 1258mg sodium; 35g carbohydrates; 2g fiber; 72g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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