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Culinary Escape to Spain

Mediterranean Steaks Mirabeaux with Anchovies, Olives, and Couscous

Source: Steaklover's Companion
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Active Time:  20 Minutes
Total Time:  30 Minutes
  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. Serve this dish with a seasonal green salad if you wish.
For Couscous:
1 1/2 cups water
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
Pinch of cayenne pepper
For Steak Garnish:
20 canned anchovy filets packed in oil
10 pimento-stuffed green olives
12 pitted black olives
Mediterranean Steaks Mirabeaux with Anchovies, Olives, and Couscous Recipe at
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: 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.

Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 786
Fat. Total: 37g
Fiber: 2g
Carbohydrates, Total: 35g
Sodium: 1258mg
% Cal. from Fat: 42%
Cholesterol: 184mg
Protein: 72g
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