Beer Marinated Topside Escallop Steaks

Ingredients:
10 x 180g topside escallop steaks
For the marinade:
60ml soy sauce
4 garlic cloves, peeled and finely chopped
2 tbsp Dijon or English mustard
2 tbsp Worcestershire sauce
1 tsp freshly milled black pepper
300ml beer

For the couscous salad:
500g couscous
3 red peppers, finely chopped
5 spring onions, chopped
50ml oil
30ml lemon juice
Freshly chopped flat-leaf parsley, to garnish.

Method:
For the marinade:
1. In a large, shallow bowl mix all the marinade ingredients together. Add the steaks, cover and marinate in the refrigerator for up to 2 hours or overnight, if time allows.

For the couscous salad:
2. Pour boiling water over the couscous to cover. Set aside for 10 minutes. Steam over boiling water until soft and fluffy. Set aside to cool.

3. Stir through the red pepper, spring onions, oil and lemon juice.

Season well.

To serve:
Remove the steaks from the marinade and cook for 1-2 minutes on each side on a preheated grill or griddle. Slice the steaks into thin slices, and serve over the couscous salad, garnished with the flat-leaf parsley.

Serves: 10