| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 small flank steak (about 1 1/2 pounds)
- Kosher salt and freshly ground pepper
- 2 teaspoons ras el hanout (Moroccan seasoning) or pumpkin pie spice
- 2 1/2 cups low-sodium chicken broth
- 1 1/2 cups Israeli couscous
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1 red onion, thinly sliced
- 1/3 cup pitted black olives, roughly chopped
- 1/2 teaspoon finely grated orange zest, plus the juice of 1 orange
- 1 tablespoon honey
- 2 tablespoons chopped fresh parsley
- 1 cup grape or cherry tomatoes, halved
Instructions
- Cut the steak in half lengthwise; slice each piece in half horizontally to make 4 thin steaks. Season with salt and pepper and rub all over with the ras el hanout; set aside.
- Bring 2 cups chicken broth to a boil in a medium saucepan; add 1/2 teaspoon salt. Add the couscous and cook as the label directs.
- Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the steaks and cook until browned, 4 to 5 minutes per side for medium rare. Remove from the skillet; cover to keep warm.
- Add the remaining 1 teaspoon olive oil and the red onion to the skillet. Cook, stirring occasionally, until softened, about 4 minutes. Add the olives, orange juice and honey. Cook, scraping up any browned bits from the bottom of the pan, until slightly reduced, about 30 seconds. Add the remaining 1/2 cup chicken broth. Bring to a simmer and cook until slightly thickened, about 2 minutes. Remove from the heat and stir in the parsley; season with salt.
- Stir the tomatoes and orange zest into the couscous. Slice the steak and top with the olive-onion mixture. Serve with the couscous.
Nutrition Facts
| Calories | 590 calorie |
| Total Fat | 20 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 105 milligrams |
| Sodium | 340 milligrams |
| Carbohydrates | 52 grams |
| Dietary Fiber | 4 grams |
| Protein | 47 grams |
Reviews
This recipe is excellent. I used tri-tip (no hanger steak available) and let it marinate overnight in the fridge. I rubbed olive oil on the meat before grilling it. The tri-tip came out flavorful and delicious. Couscous flavor was a little mild, but paired well with the meat and the sauce. Adults and kids alike loved this meal.
We made this recipe as written, with no modifications. My wife and I really enjoys the flavors in both the couscous and the flank steak. The orange zest and orange juice tie the two components together into the same world. The only difference I made was following the couscous packaging directions and adding 1 tablespoon of butter to melt over the finished couscous to change the mouth feel a little bit.
We will be making it again.
This was actually delicious! Loved the rich Moroccan flavour! I did not find ras el hanout so googled what it was and made it myself (quite easy, just mixing spices together). I ended up chopping instead of slicing the onions and dicing some plum tomatoes instead of using cherry tomato halves (forgot to buy cherry tomatoes). Rather than how this dish is pictured I served the flank steak directly on top of the israeli couscous, then poured the olive-onion mixture over everything. I also added some crumbled feta cheese. It turned out great, everyone in my family really liked it, though some found the orange flavour a little overpowering. I might leave out the orange zest next time I make it. This dish actually presents quite elegantly, so I plan on making it for my next dinner party!