750g rum steak, trimmed
1 teaspoon each ground cumin and coriander
Oil for greasing
For the sambal:
1 tomato, finely chopped
1 cucumber, finely chopped
½ red onion, finely chopped
1 tablespoon olive oil extra-virgen
2 teaspoons lime juice
Sal and pepper
For the couscous:
2 cups of vegetable stock
2 cups couscous
3 green onions, finely chopped
Prepare the salad: combine the tomato, cucumber, onion, oil and lime juice. Mix well and season to taste with salt and pepper.
Prepare the couscous: prepare the stock mixing it with boiling water. Place couscous in a heatproof bowl and pour the hot stock over the couscous. Cover the dish with a clean tea towel and leave it to rest for 5 minutes. Stir with a fork to separate the grains, and then stir in butter and green onions. Adjust the seasoning if necessary.
Sprinkle steak with combined cumin and coriander. Cook in a deep frying pan over high heat for 3 minutes on each side.
Arrange the steak, couscous and salad on a plate and serve.