Couscous Stuffed Steak, Sauteed Garlic Mushrooms, and Bacon & Swiss Romaine Salad

When we have red meat in the house, my husband views it as a special occasion.  So, tonight while he was playing with our children, he asked me what we were having for dinner.  When I replied “steak”, I thought he was going to knock the baby over. 

Couscous is the perfect grain for a quick cook meal.  The process is easy: boil water, add couscous, let sit off heat for 5-7 minutes.  Fluff with fork.  Done. 

The Sautéed Garlic Mushrooms are the perfect accompaniment to any “steak house” dinner. And the Bacon and Swiss Romaine Salad can be assembled in less than 5 minutes, while only using one-hand, and with a hungry baby whining in your ear.

Couscous Stuffed Steak

Serves 6

1 (5.6 ounce) box Near East Toasted Pine Nut Couscous

1/4 cup chopped green onions

6 boneless beef top loin steaks (12 ounces each)

½ 1/2 cup Wild Tree Thai Sesame Sun Butter Sauce

Cook couscous according to package directions.  Stir in onions.

Cut a pocket in each steak by slicing to within 1/2 in. of bottom. Stuff each with 1/4 cup couscous mixture; secure with toothpicks. Brush steaks with 2 tablespoons sauce.

Place on a broiler pan. Broil 4-6 in. from the heat for 4-6 minutes. Turn steaks; brush with 2 tablespoons sauce. Broil 6-8 minutes longer or until meat reaches desired doneness basting frequently with remaining sauce. Discard toothpicks. 

Sautéed Garlic Mushrooms

Serves 6

3/4 pound sliced fresh mushrooms

2 to 3 teaspoons minced garlic

1 tablespoon bread crumbs

1 teaspoon Italian seasoning

1/4 cup butter, cubed

In a large skillet, sauté the mushrooms, garlic, bread crumbs, Italian seasoning in butter until mushrooms are tender. 

Bacon and Swiss Romaine Salad

Serves 6

4 cups torn romaine

1 cup (4 ounces) shredded Swiss cheese

3/4 cup real bacon bits

1/2 cup almonds, coarsely chopped

DRESSING:

3 tablespoons brown sugar

2 tablespoons water

2 tablespoons red wine vinegar

2 tablespoons olive oil

1/4 teaspoon dried minced onion

1/4 teaspoon poppy seeds

1/4 teaspoon ground mustard

Dash salt

In a large bowl, combine the romaine, cheese, bacon and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Serve immediately.