Italian Steak Tagliata & Couscous with Tomato Salad

Slice the Roma Tomatoes (4) into small cross-sections. Grip the Avocado (1) and slice it in half around the seed. Expose both halves and remove the seed. Use a knife to cut each half into smaller long slices, peeling off the skin as you go.

Arrange the slices, creating a fun pattern with the Arugula (1 pckg) on your plate. Shred a few leaves from the Fresh Basil (1 sprig). Whisk together Olive Oil (3 Tbsp) and the juice of one Lemon (1); drizzle on the salad with some basil leaves.

Peel and dice Shallots (2) into small pieces. Preheat frying pan over medium-high. Combine Olive Oil (1 Tbsp) and the squeeze of a Lemon (1) and drizzle on the steak. Rub the Beef Tenderloin Steaks (2) with Rosemary Sea Salt (as needed) and freshly ground pepper.

Add the steak to the hot frying pan and grill each side for 4 minutes (or longer if you want it more cooked). After 4 minutes, add the shallots.

Chop up the Fresh Parsley (1 sprig). While steak is cooking, bring 2.5 cups of water to a boil; pour the hot water into a bowl with the Couscous (1 1/4 cups), parsley, and Paprika (as needed). Cover while the water is absorbed, about 5 minutes.

Take the steaks off the heat and rest for 5 minutes. Slice each steak into 1/2 inch slices against the grain. Arrange the steak on a plate with the arugula and couscous; squeeze over the remaining lemon juice.

Sprinkle with Parmesan Cheese (2 Tbsp) and season to taste with salt and pepper. Buon appetito!