Spicy Flank Steak with CousCous

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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)
Serves: 8

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

For Couscous
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.

Posted on January 16, 2012

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