For me, this flavor is reminiscent of the south of France, along the Côte d’Azur with its crystalline blue waters. Of course, fresh herbs would be fantastic here if you have them. If using fresh herbs, use one tablespoon of each.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Scatter half the garlic in the pot. Pour in the couscous and liquid. Stir to distribute the couscous in an even layer. Add the steak and sprinkle with the rest of the garlic.
Step 4
In a small bowl, mix the wine, olive oil, lemon juice, marjoram, and thyme. Pour half of the mixture over the steak. Drop in the onions and arrange the tomato quarters skin side down.
Step 5
Fill the rest of the pot with broccoli and pour the remaining wine mixture over all.
Step 6
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 7
Calories: 724
Step 8
Protein: 40g
Step 9
Carbohydrates: 60g
Step 10
Fat: 34g
Step 11
Cholesterol: 98mg
Step 12
Sodium: 144mg
Step 13
Fiber: 11g
