Garlic Steak Bites With Spinach Couscous brings together succulent beef, aromatic seasonings, and light couscous for a meal that marries depth with freshness. The preparation begins with 1–1¼ pounds of boneless New York strip steak, cut into 1-inch cubes and tossed with oregano, onion powder, sugar, and salt. A generous amount of pepper is added to the marinade, which should rest for at least 10 minutes, or up to 8 hours in the refrigerator, to develop flavor.
The couscous foundation starts with scallions, dill, and garlic sautéed in olive oil until softened. Wilted spinach and boiling water are stirred in before adding 1 cup of Moroccan couscous, which is then covered to steam. In a separate pan, the steak sears in a cast-iron skillet over high heat until deeply browned before being cooked to medium doneness. Fresh garlic and a pinch of salt are tossed into the same pan to enhance the meat’s flavor without overwhelming it.
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Once the steak has rested, the couscous is fluffed and arranged on a platter. The steak bites are placed on top, and the dish is finished with a squeeze of lemon, thinly sliced cucumber, and dill sprigs. A yogurt sauce, made from 1 cup of plain whole-milk yogurt, lemon juice, and salt, is served on the side, accompanied by extra lemon wedges for additional brightness.
Though the recipe demands careful timing, particularly the couscous’s 10-minute resting period, it allows for flexibility in preparation. The steak can be marinated ahead of time, and the couscous can be made in batches if necessary.
