I found out that today is International Hot & Spicy Food Day. And, it just so happens I worked up this flank steak recipe that includes a generous rub of red pepper flakes tempered by an ever so slightly sweet glaze and a fruity couscous salad. Spice up your day today with our recipe.
Prep time: 15 minutes to prepare marinade; 6 hours to overnight for resting; Couscous prep time about 15 minutes
Cook time: 10 minutes for Flank steak, 5 minutes for couscous (once in stock)
2 pounds Laura’s Lean Beef Flank Steak
1/2 teaspoon red pepper flakes (more or less to taste)
1/4 teaspoon 5-spice powder
1 teaspoon cinnamon
2 tablespoons brown sugar
Juice of 1 lemon
1/4 cup balsamic vinegar
1 tablespoon fresh ginger, grated
1 clove garlic, minced
1 tablespoon olive oil
3 cups beef stock
1 1/2 cups dry couscous
8 whole dried apricots, plumped in hot water, drained and sliced
2 tablespoons raisins
1/2 cup sliced almonds
3 cups broccoli florets, finely chopped
2 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
1 tablespoon orange zest
Juice from 1 lemon
Juice from 1 orange (about 1/4 cup)
1. Place flank steak on cutting board. Mix red pepper flakes, 5-spice powder, cinnamon and brown sugar together in a small bowl. Rub this mixture onto both sides of the steak and place the steak in a Ziploc plastic bag. Whisk lemon juice and balsamic vinegar together with ginger and garlic and pour over steak in bag. Squeeze out air, seal bag and refrigerate 6 hours or overnight.
2. Get the ingredients for the couscous prepped and ready to put together. Bring stock to boil.
3. To cook flank steak, heat 1 tablespoon olive oil in heavy skillet over high heat. Remove the flank steak from the marinade, reserving marinade. Lightly score one side of the steak in cross-hatch pattern. Sear steak about 5 minutes on each side, then cook to desired doneness (at 5 minutes each side, you should have a medium to medium-rare steak depending on thickness of the steak). Just before removing steak from skillet, drizzle in about 1/4 cup of the marinade and let it reduce, giving flank steak a glaze.
4. While steak cooks add couscous to boiling stock, stir once and remove pot from heat. Stir in apricots, almonds and broccoli. Cover pot and let sit 5 minutes. Whisk together olive oil, zest and juices. Pour over couscous and stir to combine, using a fork to fluff the couscous somewhat.
5. Remove steak from pan when done and let rest, covered with foil and a dishtowel, 5 minutes. Slice on the diagonal and serve 3 ounces with a heaping 1/2 cup of couccous.
Nutrition Information for 3 cooked ounces flank steak and generous 1/2 cup of couscous:
Calories 411; Calories from Fat 119 (28% from Fat); Fat 14g; Cholesterol 55mg; Sodium 284mg; Carbohydrate 42g; Fiber 4g; Protein 32g; Vitamin A 11%; Vitamin C 72%; Calcium 7%; Iron 18%
Note: Couscous is always popular in my house because the instant versions are ready in 5 minutes. Couscous is a type of pasta made from a semolina paste. Look for it in the pasta section, the rice section or the international food aisle. It is easy to find just about anywhere these days.