Summer Food

It has been perfect patio weather lately, these warm summer days with a light breeze and no mosquitoes are the kind of days we wish for during the long winter days. I called everyone in the family today and invited them for a BBQ, golfing and a sleepover in the back yard. We had our vacation in May so the remaining vacation time will be spent right here in Claresholm. While the grownups go golfing, I will take the little kids to the spray park so everyone will be happy.

This week-end we had Greek-style grilled steak and couscous which only requires a few minutes to put together in addition to barbequing the meat.

Please note the meat is marinated for one day prior to cooking!

2 lemons
1/3 cup olive oil
1 tsp. oregano
1 ½ lb sirloin tip steak
1 cup couscous
1 cup Feta cheese
1 tomato, chopped
1 cup cucumber, diced
½ cup sliced pitted black olives
1/3 cup chopped red onion
Salt and pepper

Finely grate lemon peel and squeeze lemon juice. Set half the peel and 3 tbsp. of the juice aside. In a glass dish, combine remaining lemon peel and juice, 3 tbsp. of the olive oil and oregano. Pierce steak numerous times on both sides with a fork. Add steak to dish, and cover with plastic and refrigerate for 12 to 24 hour. Turning occasionally.

In medium saucepan, bring 1 cup water to boil. Remove from heat and stir in couscous. Cover and let stand 5 minutes. Fluff with wooden spoon and stir in remaining olive oil, reserved lemon peel and juice. Let cool slightly.

Meanwhile, pre-heat BBQ and discard marinade. BBQ steak for 5 to 6 minutes per side until it reaches desired doneness. Let the meat rest under foil for 5 minutes before slicing thinly.

Gently stir Feta, tomato, cucumber and olives into couscous and season with salt and pepper. Mix in sliced beef and serve with bread if you wish.

Enjoy!