20 oz Rib-Eye Steak in a Tomato Balsamic Sauce
with Truffled Mushroom Couscous
20 oz Rib-Eye Steak in a Tomato Balsamic Sauce
Juicy rib-eye is paired with a rich tomato-balsamic sauce and served over truffled mushroom couscous for a savory, elegant steak dinner with bold, earthy flavor.
Ingredients
For 2 servings
- 5 teaspoon Balsamic Vinegar
- ½ ounce Basil
- 1 unit Beef Demi-Glace
- 4 ounce Button Mushrooms
- 2 clove Garlic
- 4 ounce Grape Tomatoes
- 1 unit Lemon
- ¼ cup Parmesan Cheese
- 20 ounce Rib-Eye Steak
- 1 unit Shallot
- 2 tablespoon Truffle Oil
- ¾ cup Whole Wheat Israeli Couscous
Additional Ingredients
- 1 tablespoon Butter
- 1 tablespoon Olive Oil
- Pepper
- Salt
- ⅗ teaspoon Sugar
- 1 teaspoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time40m
Calories1210
Protein69g
Carbs71g
Fat76g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For dairy-free needs, skip the cheese or use a hard plant-based topping, and choose a non-dairy alternative for any finishing richness. For wheat-free or gluten-free diets, swap the couscous for quinoa or rice, keeping the same savory mushroom and tomato flavors.
What to serve with it
Serve with a crisp green salad or simply roasted asparagus to balance the rich steak and earthy couscous. A bold red wine or sparkling water with citrus also works well beside the tomato-balsamic sauce.
