Steak with Roasted Carrots and Couscous

Serves 4, Prep 10 mins, Cook 13 mins

4 x 150g beef sirloin steaks, excess fat trimmed

4 carrots, peeled, halved

crossways and lengthways

2 red onions, cut into wedges

1 tblsp olive oil

1 tblsp red wine vinegar

COUSCOUS

1½ cups pearl couscous (250g packet)

1/ cup coarsely chopped fresh oregano

3 100g baby spinach leaves

1 Season beef with salt and pepper. 2 Boil carrots in a pan of water for about 6 minutes until just tender, adding onions in last minute of cooking. Drain well. 3 Meanwhile, make couscous. Add couscous to a large saucepan of boiling water. Boil for about 4 to 5 minutes, or until tender. Drain. Combine with remaining ingredients. 4 Heat a lightly oiled, non-stick frying pan over a medium to high heat. Add beef. Cook for about 3 to 4 minutes on each side for medium, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 5 minutes. 5 Heat oil in same frying pan over a high heat. Add carrots and onions. Cook, stirring occasionally, for 5 minutes, or until golden brown. Remove from heat. Add vinegar. 6 Serve beef with couscous, carrots and onions.

TIP Couscous can also be made the day before and served cold. Leaving the root end attached to the onions helps to keep the wedges together.