Today’s man meal is a perfectly cooked prime rib steak with lemon cous cous and parmesan green beans, you know, if you’re feeling like treating yourself to a man-sized dinner this weekend.
2x 200 g prime rib steaks, room temperature
½ tsp brown sugar
½ tsp Chilli flakes
½ tsp dried rosemary
½ tsp garlic salt
1 tbsp cracked black pepper
Course Sea salt
170g lemon cous cous (Woolworths)
1 packet green beans, topped and tailed
Preparation 10 minutes
Cooking time 10 minutes
Take a knife and cut through the fattest part of the steak, this will stop it from curling. Place all the spices in a marinating dish and add 3 tablespoons of olive oil. Massage the seasoning into the steaks, cover and set aside.
Boil the kettle and place a griddle pan on high-heat.
Pour 2 ¾ cups of boiling water into a small saucepan, once the water starts boiling add a splash of olive oil, the cous cous and the spices from the box. Mic, cover and cook for 8 minutes.
I cooked my steaks one at time. Once the griddle pan is piping hot, using tongs place the fat on the pan and render for 1 minute, or until crispy. Then, cook each steak for 3-4 minutes on each side for medium-rare. For maximum caramelization I took a small lid and pushed down on the meat- it worked beautifully. Rest the steak for 4 minutes.
Place another small pan on high-heat, add boiling water and boil the beans for 3 minutes, drain and rinse under cold water.
To dish up, transfer the beans to a bowl grate over a generous amount of parmesan and take to the table. I served the steak in the griddle pan (don’t keep them in there for too ling or else they will overcook). Serve with Djion mustard.