5-minute striplion with warm couscous zucchini mint salad

The key to this 5-minute striploin steak is a super hot cast iron skillet!

12oz striplion steak, trimmed

1/2 cup

dry couscous

1/2 cup

veggie stock

1/2 cup

roasted peppers

1/2 cup

marinated artichoke hearts

1 cup

oyster mushroom, torn

green zucchini, halved

yellow zucchini, halved

1/4 inch thick shallots, sliced

1/4 cup

port wine

2 handfuls

fresh mint

1/4 cup

expensive butter

salt

pepper

Bring the stock up to a boil and pour over couscous. Cover with plastic wrap.
Season steaks heavy with salt and pepper.
In a super hot cast iron pan sear with a splash of olive oil. Crust should appear in 2 minutes then flip, crust other side for 2 minutes and remove pan from heat. Add red wine and butter. Remove steaks and slice.
Season zucchini, shallots, and mushrooms with salt, pepper and a splash of olive oil.
Sear in medium high heat cast iron pan. Caramelize for 2 minutes remove from heat and slice into bite size pieces.
Toss all veggies into the couscous and add mint.
Place on platter and top with carved steak. Drizzle with port butter and serve.