Grilled Sirloin with Parmesan Crust and Seasoned Couscous

Prepare the liquid to hydrate the couscous by mixing the water, tomato paste, and some salt. Use half of this liquid to moisten part of the corn grits and let it hydrate.

Dice the onion (brunoise), mince the garlic, finely chop half of the birote chili pepper, and dice the red bell pepper. Also chop the smoked sausage, bacon, and salted dried beef.

Steam the couscous in a steamer pot as soon as the water is boiling, using the remaining hydration mixture.

In an iron skillet, fry the bacon with clarified butter until golden brown. Add the sausages and let them fry well.

Sauté the vegetables (onion, chili, bell pepper, and garlic) in the same skillet. Add the chopped cilantro stems and roots, followed by the salted dried beef and a little more clarified butter, frying until well browned.

Once the couscous is cooked and fluffy, transfer it to the skillet with the fried seasonings. Mix well and add the chopped cilantro leaves. Adjust salt after tasting.

Cut the top sirloin cap against the grain, dividing it into smaller pieces following the direction of the fibers of each section.

Brush the clarified butter over the sirloin pieces and season with salt (or to your liking, before or after grilling).

Grill the sirloin on a hot grill until it reaches the desired doneness or an internal temperature of 51ºC (124ºF).

Toast the Parmesan cheese in an iron skillet until crispy, remove while hot, and allow it to cool to form a crisp (chips).

Let the meat rest after removing it from the heat, then slice it into appropriate portions.

Serve the sliced sirloin over the seasoned couscous. Finish with the Parmesan crisps (crust) and an additional drizzle of clarified butter.