Beef Steaks with Grilled Veggies & Bloody Mary Salt

Steps

1. Preheat BBQ to medium, if using. Prep veggies. Set cherry tomatoes aside separately.
2. Cook couscous. Bring stock to the boil in a medium pot on high heat with a lid. Once boiling, remove from heat, add couscous and a pinch of salt. Stir, cover and leave for 5 minutes, then fluff up grains with a fork.
3. Prep & cook beef. Heat a drizzle of oil in a fry-pan on medium-high heat. Pat beef dry and season with first measure of bloody Mary salt. Cook beef for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered. Wipe pan clean and return to medium-high heat. Alternatively, do this on the BBQ.
4. Cook veggies. Heat a drizzle of oil to same pan and cook courgettes and capsicum for about 4 minutes, until starting to char. Turn to ensure even cooking. Add sunflower and pumpkin seed mix and cook a further 2 minutes, until toasted. Season. Alternatively, do this on the BBQ.
5. To finish. Combine cherry tomatoes and spinach with cooked couscous. Thinly slice beef.
6. Serve couscous topped with beef, veggies and a dollop of smoked tomato aioli. Season with bloody Mary salt.