Stuffed Steak with Goat Cheese & Mint Couscous

2 sirloin steaks;10 ounces each
1 tablespoon of olive oil
salt and pepper to taste

Goat Cheese Stuffing
1 garlic clove, crushed
1(4-ounce) package of soft cream cheese
6 cherry tomatoes, chopped
2 tablespoons chopped flat leaf parsley
1 tablespoon olive oil
1/2 teaspoon pepper
1/2 teaspoon salt

Mint Couscous
1/2 cup couscous
1 tablespoon extra-virgin olive oil
small bunch flat leaf parsley, chopped,
small bunch mint, chopped
juice and zest of 1 lemon
1 shallot, finely, chopped
1 large tomato, chopped

1. To make the goat cheese stuffing, place all of the ingredients into a small, nonmetallic bowl and mix well. Set aside.

2. On a cutting board, season the steaks generously with salt and pepper and rub with olive oil. With a sharp knife, cut a slit in the non-fatty side of the steaks to create a pocket (do not cut through the whole steak). Fill the pockets with the stuffing mixture and set aside.

3. To make the couscous; place the couscous and olive oil in a small heatproof bowl and cover with boiling water. Cover the bowl the plastic wrap and let stand for 2 minutes. Remove the plastic wrap and break up the grains with a fork until light and fluffy. Add the remaining ingredients, season with salt and pepper, mix well and set aside.

4. Preheat the ridged grill pan over medium- high heat and cook the steaks for 5 minutes on each side for medium or until cooked to your liking. Set the steaks aside to rest for 5 minutes before serving with the couscous.