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1
Season your steaks with salt, pepper and garlic.
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2
Drizzle 1-2 teaspoons of Canoloa Oil on a sizzle platter or sheet pan.
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3
While this is happening, Go and preheat your oven to 350 degrees.
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4
Place steak in saute pan and sear for about 4 minutes
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5
Lower heat to medium.
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6
Sear other side for 1-2 mins and then with an oven mitt, carefully place the saute pan into the oven for about 4 minutes
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7
Remove from oven and allow to rest 5 minutes.
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8
In the meantime, Let's put the salad together.
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9
Go ahead and put the salad in the bowls.
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10
Now, in a saucepan, bring the coconut milk to a boil.
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11
Add the cous cous and a pinch of salt.
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12
Stir until liquid starts to get absorbed. Check for tenderness.
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13
Strain and reserve the cous cous.
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14
Reserve the coconut milk too.
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15
Mix mint, kaffir lime leaves, and coconut milk in a bowl and whisk.
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16
Strain and toss with cous cous.
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17
Sprinkle cous cous over salad.
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18
Mix dressing by combining olive oil, balsamic vinegar, and parmesan in a bowl and whisk.
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19
Drizzle a little over each salad.
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20
Now let's get back to the steaks.
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21
Slice each steak diagonally across the grain (the striations you see on top of the steak).
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22
Lay the slices over the top of each salad.
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23
Just before serving, garnish with bell pepper (Red and Green) and red onion.
