Steak and Couscous Salad with Tomato Recipe

February 15, 2022

A good question to ask: how do you cook a steak without a grill? In the oven is a viable option. We are happy to provide the lowdown on how to cook your steak in the oven to get to that exact redness you like to see in your New York Strip, plus make up a delicious Couscous Salad with Tomato for a perfect pairing for your steak. The Couscous Salad is light, healthy and so easy to make. With all the deals this week at Fresh, the meal won’t break the bank!


How to Cook a New York Strip Steak in the Oven


For a 1.5 inch thick steak, cook in the oven at 400°F for…  Click Here for Cooking Times.



For your side dish: Couscous Salad with Tomato


  • Total: 20 minutes
  • Servings: 4-6 servings


  • 3 cups (about 1 1/2 pints) cherry or grape tomatoes, halved
  • 2 kirby cucumbers, seeded, and diced
  • 1 lemon, juiced
  • 3 teaspoons kosher salt
  • 1 1/2 cups instant couscous (a 10-ounce box)
  • 2 cups water
  • 2 wide strips lemon zest
  • 1/4 cup extra-virgin olive oil
  • Pinch cayenne
  • 1/2 cup torn mint leaves, stems saved
  • 1/2 cup roughly chopped flat leaf parsley, stems saved
  • 3 scallions (white and green), chopped
  • 1/2 cup toasted pine nuts, optional



  1. Prep ingredients.
  2. Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.
  3. Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.
  4. Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.