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This latest recipe from Wild and Game is a really classy Summer dish that’ll impress any guest you invite round for lunch or dinner. What’s more, it’s extremely easy to make and doesn’t require any tricky ingredients or complicated preparations.
For the sauce
100g apricot jam (avoid including any lumps)
200ml vegetable stock
½ tsp garlic granules
1 tbsp light soy sauce
For the couscous salad
300g courgette, diced
1 red onion, chunkily sliced
150g couscous (dry weight)
Vegetable stock or hot water (enough to cover the couscous by a couple of mm)
A handful of parsley
A handful of coriander
25g toasted pine nuts
35g sultanas, rehydrated by sitting in hot water for a few minutes
For the dressing
25ml olive oil
15ml lemon juice
1 tsp garlic
1 tsp ginger
A generous pinch of salt
Preheat the oven to 200C/Gas mark 6.
Place the courgette and onion in a roasting tin and drizzle generously with olive oil. Season and toss until coated, then roast for 20-25 minutes.
Make the couscous by placing it in a bowl with enough hot stock or hot water to cover it by a couple of mm. Cover the bowl and leave for a few minutes and then fluff up the couscous with a fork. Set aside to cool. (This salad can be served hot or cold so it doesn’t matter if it doesn’t cool completely.)
Make the dressing by combining all the ingredients and mixing well.
Put the roasted courgettes and onion in a bowl with the couscous and add the pine nuts, sultanas, parsley, coriander and dressing. Toss until combined.
Remove the steaks half an hour before cooking so they approach room temperature.
Heat some olive oil and in a frying pan, sauté pan or grill pan and cook the steaks for 2 minutes each side on a high heat, then turn the heat down low and cook, turning occasionally, until the internal temperature of each steak is 160F - about 12-15 minutes. Remove, set aside to rest and keep warm.
While the steaks are cooking, make the sauce by combining the sauce ingredients in a pan and bubbling fiercely until reduced by about two thirds; you should have a rich, syrupy sauce.
Serve the steaks and couscous drizzled with the sauce.