Flank Steak With Couscous Recipes

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MOROCCAN FLANK STEAK



Moroccan Flank Steak image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • 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.

GINGERY GRILLED FLANK STEAK WITH COUSCOUS SALAD



Gingery Grilled Flank Steak with Couscous Salad image

Categories     beef recipes     grilled steak     grilled recipes     steak recipes     flank steak

Time 25m

Yield 4

Number Of Ingredients 7

1 flank steak
2 tbsp. olive oil
1 tbsp. grated fresh ginger
Kosher salt and pepper
1 navel orange
1 c. couscous
4 scallions

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.

Nutrition Facts : Calories 433 calories

FLANK STEAK WITH COUSCOUS



Flank Steak with Couscous image

It takes just minutes to broil this nicely seasoned flank steak. Slice the meat on an angle across the grain for the most tender results. You can substitute a pound of sirloin steak for the flank steak if you prefer. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 garlic clove, minced
1 teaspoon olive oil
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1/8 teaspoon salt
1 beef flank steak (1 pound)
2 packages (5.8 ounces each) roasted garlic and olive oil couscous
3/4 cup diced roasted sweet red pepper, drained
1/2 cup Italian salad dressing

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.

Nutrition Facts : Calories 587 calories, Fat 21g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 1445mg sodium, Carbohydrate 61g carbohydrate (5g sugars, Fiber 3g fiber), Protein 34g protein.

MOROCCAN BEEF WITH HONEY SPICE COUSCOUS



Moroccan Beef With Honey Spice Couscous image

Make and share this Moroccan Beef With Honey Spice Couscous recipe from Food.com.

Provided by noway

Categories     Steak

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 lbs beef flank steak
2 tablespoons red wine vinegar
2 teaspoons garlic salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1/2 cup honey
1/2 cup olive oil
2 cups water
1/3 cup steak marinade
8 3/4 ounces garbanzo beans
1 cup fresh tomato, chopped
1/3 cup fresh flat-leaf parsley, chopped
10 -12 ounces couscous

Steps:

  • Marinade:.
  • Combine vinegar and seasonings, stir well.
  • Add honey and oil, stirring until blended.
  • Remove 1/3 cup marinade; set aside for preparing couscous.
  • Slice steak diagonally into thin slices.
  • Place steak in marinade, turning to coat.
  • Marinate in refrigerator 1 hour or up to overnight.
  • Remove steak from marinade, discarding marinade.
  • Cook steak in skillet over medium heat for 8-10 minutes, or until browned.
  • Turn steak, cover, and reduce heat to low. Cook 7-10 minutes for medium doneness.
  • While steak is cooking, prepare couscous. In large saucepan, combine water, reserved marinade, garbanzo beans, tomatoes, and parsley.
  • Bring to a boil over high heat.
  • Stir in couscous, cover, and remove from heat.
  • Let stand for 5 minutes, then fluff with a fork and serve with steak.

Nutrition Facts : Calories 711.1, Fat 29.6, SaturatedFat 7, Cholesterol 57.8, Sodium 195.7, Carbohydrate 71.3, Fiber 5, Sugar 24, Protein 39.9

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  • Place bell peppers on a baking sheet and roast under the broiler, turning every 5 minutes, until charred and softened, 10 to 15 minutes. Transfer to a clean cutting board; when cool enough to handle, chop the peppers into bite-size pieces.
  • Meanwhile, combine cumin, coriander, salt, turmeric, cinnamon and pepper in a small bowl. Grate 1/2 teaspoon zest from the lemon. Juice the lemon into a 1-cup measure and add enough water to make 1 cup. Pour into a small saucepan and add the lemon zest, 1 teaspoon of the spice mixture and 1 teaspoon olive oil. Bring to a boil. Stir in couscous, cover, remove from heat and let stand.
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WHAT TO SERVE WITH FLANK STEAK - 10 BEST SIDE DISHES ...

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  • Potatoes or Mashed Potatoes. Cooked potatoes or mashed potatoes are a traditional accompaniment for flank steak served in tortillas. These can be served in the same way as tacos with lettuce and tomato, or they can be rolled up inside the tortilla and eaten more like burritos.
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  • Grilled Brussels Sprouts. Brussels sprouts are another vegetable you can add to your flank steak plate. You don’t even need to cook them, so they’re straightforward to make and serve as a side dish for flank steak.
  • Steamed Spinach with Lemon and Butter. Steamed spinach flavored with lemon and butter is another simple but tasty way to serve vegetables as a side dish for flank steak.


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