Flank Steak With Couscous Food

GINGERY GRILLED FLANK STEAK WITH COUSCOUS SALAD

Steps:

• Heat grill to medium-high. Rub the steak with 1 Tbsp oil, then the ginger. Season with 1/2 tsp each salt and pepper and let sit for 5 minutes.
• Meanwhile, using a vegetable peeler, remove 2 strips of orange zest. Thinly slice the zest and transfer to a medium bowl. Squeeze the juice from the orange into a small bowl; set aside. Add the couscous to the bowl with the zest. Add 1 cup tap water, cover and let sit for 10 minutes.
• Grill the steak, occasionally brushing with the orange juice, to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest at least 5 minutes before slicing.
• Fluff the couscous with a fork and fold in the scallions, remaining 1 Tbsp oil and 1/4 tsp each salt and pepper. Serve with the steak.

FLANK STEAK WITH COUSCOUS

Steps:

• Preheat broiler. Mix first 5 ingredients; rub over steak. Place on a broiler pan., Broil 2-3 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-8 minutes per side. Let stand 5 minutes., Meanwhile, cook couscous according to package directions. Stir in red pepper. Slice steak thinly across the grain; drizzle with dressing. Serve with couscous.

GRILLED FLANK STEAK WITH SHALLOT AND RED WINE SAUCE

Steps:

• In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.
• Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat. Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.

5-INGREDIENT MARINATED FLANK STEAK WITH COCONUT CURRY RICE

Steps:

• Pat the flank steak dry and place it in a 9-by-13-inch baking dish. Set aside.
• Blend the coconut milk, red curry paste and cilantro stems in a blender on high until fully incorporated and the cilantro stems are very finely chopped. Pour 1 cup of the coconut curry mixture into a large liquid measuring cup and set aside. Pour the remaining mixture over the steak and coat on both sides. Cover the steak and marinate at room temperature for 30 minutes.
• Stir 1 1/2 cups water into the reserved 1 cup of coconut curry mixture and transfer to a medium saucepan. Season with 1 teaspoon salt and cook over medium-high heat until boiling. Stir in the rice and bring the mixture to a boil once again. Stir the rice, then reduce the heat to low, cover and cook for 15 minutes.
• Heat a grill pan over medium-high heat. Remove the steak from the marinade and drain well on a paper towel-lined sheet pan. Pat the steak with paper towels to remove any excess marinade. Drizzle one side of the steak with about 1 tablespoon oil and use a silicone brush to spread it evenly over the steak. Season with salt and pepper. Transfer the steak to the grill pan, seasoned-side down. Coat the top with about 1 tablespoon oil and season with salt and pepper. For medium rare, grill the steak for 6 minutes per side. Transfer to a rimmed baking sheet and let rest for 10 minutes.
• Chop 1/2 cup of the reserved cilantro leaves. Remove the lid from the rice, add the chopped cilantro and fluff with a fork.
• Slice the steak against the grain and serve with the rice. Garnish with more chopped cilantro.

CUMIN-CHILI SPICED FLANK STEAK

Steps:

• Preheat broiler. Place the first 5 ingredients in a greased 15x10x1-in. baking pan. Toss with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil 4 in. from heat 10-12 minutes or until vegetables are tender and begin to char, turning once. , Meanwhile, mix salt, pepper, cumin, chili powder and the remaining oil; rub over both sides of steak. Grill, covered, over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., For salsa, chop broiled onion and jalapenos; place in a small bowl. Stir in tomatoes and lime juice. Thinly slice steak across the grain; serve with salsa, broiled peppers, couscous and lime wedges.