Cumin-Crusted Sirloin Steak with Scallion Dressing and Spinach Couscous Salad

This cumin-crusted sirloin steak is a celebration of bold, earthy flavor without any heat. Cumin’s deep, warm notes perfectly complement the rich beef, while a bright scallion dressing with lemon cuts through the richness. Served alongside a hearty couscous salad packed with spinach and red bell pepper, this dish is a complete meal that comes together in about 30 minutes.

The secret to this recipe is building layers of flavor: first, sauté the bell pepper and scallion whites to create a savory base for the salad, then sear the steak in the same pan to capture every bit of goodness. A quick lemon zest and scallion green dressing adds a fresh, pucker-y finish that ties everything together. Perfect for a weeknight dinner that feels special.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. In a medium pot, bring the veggie stock concentrate and 1 cup water to a boil. Core and seed the red bell pepper, then thinly slice. Mince or grate the garlic. Trim the scallions, separating the whites from the greens. Thinly slice the whites and finely mince the greens. Zest the lemon until you have ½ teaspoon zest, then cut the lemon in half.
2. Once the liquid is boiling, add the Israeli couscous to the pot. Cook, uncovered, until al dente, 10-11 minutes. Drain if necessary and return to the pot.
3. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add the sliced bell pepper and cook, tossing, until softened, 4-5 minutes. Add the scallion whites and garlic to the pan and cook until fragrant, about 1 minute longer. Season with salt and pepper. Transfer the mixture to a bowl and set aside.
4. Pat the sirloin steak dry with a paper towel. Season all over with cumin, salt and pepper. Heat another drizzle of oil in the same pan over medium-high heat. Add the steak and cook to your desired doneness, 4-7 minutes per side. Remove the steak from the pan and let it rest for a few minutes.
5. Add the cooked bell pepper mixture, spinach, lemon zest and a drizzle of oil to the pot with the couscous. Stir until the spinach wilts. Season with salt and pepper to taste. In a small bowl, mix the minced scallion greens, a large drizzle of oil and a squeeze of lemon juice. Season with salt and pepper.
6. Thinly slice the rested steak against the grain. Divide the couscous salad between plates. Top with the sliced steak and drizzle with the scallion dressing.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can use any tender steak like ribeye, strip steak or filet mignon. Adjust cooking time based on thickness.

Can I substitute Israeli couscous with another grain?

Absolutely. Regular couscous, quinoa or orzo would work well. Adjust cooking time according to package instructions.

How do I store leftovers?

Store the steak and couscous salad separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.