Get ready for your new favourite weeknight dinner…

This recipe is the ultimate combo of creamy Boursin cheese, sweet corn, zucchini, and toasty pearl couscous, all topped with juicy steak. It’s super easy, totally delicious, and only needs one pot (which means less cleanup and more time to enjoy your meal). You definitely don’t need to be a pro in the kitchen to make this dish yet it comes out looking pretty darn impressive, I think!

Why You’ll Love this Recipe:

• One Pot Wonder: Minimal cleanup makes this recipe perfect for busy evenings.
• Flavour Explosion: The Boursin cheese adds a creamy, herbaceous flavour that complements the fresh corn and zucchini.
• Versatile: Easily adaptable to different dietary needs with simple substitutions.
• Quick and Easy: Ready in under 30 minutes, making it ideal for weeknight dinners.
• Nutritious: Packed with vegetables, protein, and whole grains for a balanced meal.

How to Make One Pot Boursin Creamy Corn with Steak:

Step One:

Remove steak(s) from the refrigerator 20 minutes before cooking to reach room temperature. Season with salt and pepper.

Step Two:

In a pan over medium-low heat, add a good drizzle of olive oil and a knob of butter. Let that melt and then add in the finely chopped onion and stir for 2 minutes. Add in the chopped garlic and stir for another minute.

Step Three:

Add in the pearl couscous, raise the heat to medium, and let that toast for 1-2 minutes. Option to add another knob of butter here if you want it to be even toastier and nuttier 🙂

Step Four:

Then add the chopped zucchini and fresh corn and sautée for 2 more minutes. Deglaze with a cup of dry white wine, and continue to stir until about half of the wine has cooked off. Then add the broth and bring to a bubble. Lower the heat to medium-low and continue to stir for about 10-12 minutes, or until the pearl couscous is cooked to your liking and the liquid has been absorbed.

Step Five:

Meanwhile, if serving with steak, now would be a great time to either have someone grill it outside for you or you can pan sear it while you’re stirring the pearl couscous. Depending on the size of the steak, I like to sear over medium heat in some oil for 2-3 minutes on each side, and then baste with some butter on all sides until cooked to medium rare (internal temp of about 130 degrees). Once the steak has finished cooking, let it rest while we finish the pearl couscous.

Step Six:

To the pearl couscous, add half a block of boursin cheese, I use the garlic and herb one, and stir until creamy and combined. You can continue to add splashes of more broth and stir to get a super creamy consistency.

Step Seven:

Time to plate! Add the Boursin creamy corn pearl couscous with zucchini on the bottom, and sprinkle with chives and some red pepper flakes. Top with steak and enjoy!

How to Store One Pot Boursin Creamy Corn with Steak:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat on the stove over low heat, adding a splash of broth or water to maintain creaminess.
• Freezing: Although best enjoyed fresh, you can freeze the couscous mixture (without steak) for up to 1 month. Thaw overnight in the fridge before reheating.

Substitutions:

• Vegetarian Option: Replace steak with grilled tofu or extra vegetables like bell peppers and mushrooms.
• Gluten-Free: Substitute pearl couscous with quinoa or gluten-free pasta.
• Dairy-Free: Use a dairy-free cream cheese alternative in place of Boursin.
• Wine-Free: Use an additional cup of broth instead of white wine.

If you like this dish, you may also like:

One Pan Creamy Boursin Chicken

One Pot Creamy Tomato Orzo

One Pan Shrimp Scampi

As always, if you try this recipe out, please tag me on social (@britacooks). I absolutely LOVE seeing your recreations!