Take the steak(s) out of the refrigerator about 20 minutes prior to cooking.

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.

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 :)

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.

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.

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.

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!