• Season steaks generously with salt, pepper and sit out for 20-30 minutes.

Prepare Chimichurri

• Combine chopped parsley, garlic, chopped red pepper and peppadews, oregano, red wine vinegar and salt and pepper to a small bowl.
• Add 2 Tbsp of Olive oil and mix well.
• Taste and adjust seasonings to your liking. Set aside.

Prepare Couscous and Tomatoes

• Preheat oven to 375°F
• Slice the tops off of the tomatoes and set aside.
• Scoop out the center of the tomatoes with a spoon and add to a skillet. Cook on medium heat and mash any large pieces of tomato until well combined.
• Add in couscous, garlic powder, water or broth, italian seasoning, mustard powder, paprika and salt and pepper. Adjust seasonings to your liking. (How much broth you need deepens on the amount of liquid your tomatoes produce. your couscous should be light and fluffy. If it is very runny after cooking, it will firm up when cooked in the oven.
• Once couscous is done, stuff tomatoes with mixture and add tomato tops back to tomatoes. Place in oven-safe skillet and pour in 1/4 cup of water to keep the tomatoes from scorching. Place in oven to cook for 20 minutes.

Prepare Steak

• Bring a large cast iron skillet to medium high heat. Add a Tbsp of ghee and let melt. Sear steaks on each side for 2 minutes and 1 minute on the edges with more fat.
• Reduce the heat to medium low and add another Tbsp of ghee and fresh thyme. Spoon butter over steak and flip steak every 1-2 minutes until it reaches and internal temp of 130°F. Remove from heat.
• Remove steak from skillet and let rest until internal temp is 140°-145°F. (This is a medium finish. If you prefer more rare, remove from skillet at 125°F. If you prefer medium well, remove from skillet at 140°F.
• Serve with chimichurri on top and couscous-stuffed tomato.