Beer Marinated Escallop Steaks
With couscous salad.
Serves 10
Ingredients
For the marinade:
- 60ml soy sauce
- 4 garlic cloves, peeled and finely chopped
- 2tbsp Dijon or English mustard
- 2tbsp Worcestershire sauce
- 1tsp pepper
- 300ml beer
For the couscous salad:
- 500g couscous
- 3 red peppers, finely chopped
- 5 spring onions, chopped
- 50ml oil
- 30ml lemon juice
- Freshly chopped flat-leaf parsley, to garnish
Method
For the marinade:
- In a large, shallow bowl mix all the marinade ingredients together. Add the steaks, cover and marinate in the refrigerator for up to 2 hours or overnight, if time allows.
For the couscous salad:
- Pour boiling water over the couscous to cover. Set aside for 10 minutes.
- Stir through the red pepper, spring onions, oil and lemon juice. Season well.
Serving suggestion:
- Remove the steaks from the marinade and cook for 1-2 minutes on each side on a preheated grill or griddle. Slice the steaks into thin slices, and serve over the couscous salad, garnished with the flat-leaf parsley.
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