- 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1/4 cup red wine vinegar
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon dijon mustard
- Kosher salt and freshly ground pepper
- 1 1/4 pounds tri-tip steak, cut into 1-inch pieces
- 1 1/2 cups Israeli couscous
- 2 tablespoons chopped fresh parsley
- 1 large red onion, cut into 4 thick rounds
- 4 plum tomatoes, halved lengthwise
Soak 4 wooden skewers in water, 20 minutes. Meanwhile, whisk 1/4 cup olive oil, the vinegar, rosemary, mustard, 1/2 teaspoon salt, and pepper to taste in a large bowl. Reserve 2 tablespoons of the marinade, then add the steak to the bowl with the remaining marinade and toss; set aside at room temperature, 20 minutes.
Cook the couscous as the label directs; toss with the remaining 1 tablespoon olive oil, the parsley, and salt and pepper to taste.
While the couscous is cooking, preheat a large grill pan over high heat. Thread the steak onto the skewers. Toss the onion rounds and tomatoes in a bowl with the reserved 2 tablespoons marinade.
Brush the grill pan with olive oil and add the kebabs and onion rounds. Cook the onion, turning once, until charred and tender, 4 to 6 minutes. Cook the kebabs, turning a few times, until charred all over, 8 to 10 minutes for medium rare. Transfer the kebabs and onion to a plate and season with salt. Add the tomatoes to the pan, cut-side down, and cook, turning once, until charred and softened, about 4 minutes. Serve the kebabs with the couscous, tomatoes and onion.
Per serving: Calories 589; Fat 28 g (Saturated 6 g); Cholesterol 98 mg; Sodium 314 mg; Carbohydrate 47 g; Fiber 4 g; Protein 35 g
Photograph by Antonis Achilleos