Thick-Cut Porterhouse Chipotle Steak with Roasted Baby Carrots & Minted Israeli Couscous

Prepare Ingredients:

Preheat oven to 180°C. Wash the fresh produce. Trim the tops off the carrots, peel and halve lengthwise. Peel shallot and small dice. Roughly chop mint leaves, discarding stems.

Roast Carrots:

On a lined baking tray, toss carrots with olive oil. Sprinkle over cumin. Roast until tender, about 15-20 minutes. Remove from oven, season with salt, and set aside.

Marinate Steak:

Meanwhile, pat dry steak with paper towel. Season both sides of steak with spice mix, pressing to adhere. Set aside to marinate at room temperature for at least 10 minutes.

Cook Couscous:

In a medium pan, heat olive oil over medium heat. When oil is shimmering, add shallot and cook until translucent, about 2 minutes. Add couscous and cook until golden, about 2 minutes. Pour over 2 cups water. Simmer until liquid is absorbed, about 8 to 10 minutes. Taste and add salt and pepper as needed. Transfer to a bowl.

Cook Steak:

Shake excess spice mix off steak and season on both sides with salt. Wipe pan from couscous clean and add olive oil over medium heat. When oil is shimmering, add steak and cook until browned on the outside and medium rare, about 5 minutes per side. Set aside to rest for 5 minutes, then thinly slice against the grain.

You Plate It:

Stir mint into couscous. Divide couscous, carrots, and steak evenly between plates. Enjoy!