• 230g Sirloin Steak Sirloin Steak, grilled
• 255g couscous Couscous, cooked
• 80g peas Peas, frozen, boiled
• 80g mushrooms Mushrooms
• 10g butter Butter
• 9g garlic Garlic
• 10g lemon juice Lemon Juice
• chopped parsley
• 10g butter Butter
• 10g parmesan Parmesan
• chopped parsley

1. 1

   Prep everything first: wash and trim the peas and mushrooms, then measure out the sauce ingredients.

2. 2

   Pour just-boiled stock over the couscous, cover for 5 minutes, then fluff with a fork.

3. 3

   Bring the steak to room temperature, season, and sear in a smoking-hot pan for 2-3 minutes per side for medium-rare. Rest for 5 minutes, then slice against the grain.

4. 4

   Melt the butter with the garlic over a gentle heat for 1 minute, then spoon the foaming garlic butter over the protein and finish with lemon.

5. 5

   Meanwhile, steam or stir-fry the peas and mushrooms for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: couscous first, then the veg and sirloin steak, spooning over any remaining sauce. Finish with the chopped parsley.

7. 7

   Bulking upgrade: add the butter, parmesan for extra energy-dense calories.

Tap ingredients and steps to tick them off as you cook.