Mediterranean Couscous and Flank Steak
Sautéed Kale
Ingredients
- 1½ lb flank steak
- 3 Tbsp olive oil, divided
- 10 oz whole wheat couscous (from 16-oz pkg)
- Grated rind and juice from 1 lemon
- 1 pint multicolored cherry tomatoes, halved
- 1 English cucumber, quartered and thinly sliced
- 3 Tbsp chopped fresh herbs (such as parsley and basil)
- ½ cup crumbled feta cheese
Instructions
- Season steak with salt and pepper; let stand 5 minutes.
- Heat 1 Tbsp oil in a large cast-iron skillet over medium-high heat.
- Add steak, and cook 6 minutes per side or to desired doneness.
- Let stand 5 minutes before thinly slicing across the grain.
- Meanwhile, cook couscous according to package directions; fluff with a fork, and spoon into a large bowl.
- Stir in 2 Tbsp oil, lemon rind, lemon juice, tomatoes, cucumber and herbs.
- Serve couscous with steak; sprinkle each serving with cheese.
Side Dish Ingredients
- 1 (16-oz) pkg chopped kale
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- 2 Tbsp lemon juice
- 1 Tbsp drained capers
- ½ tsp salt
- ½ tsp freshly ground pepper
Side Dish Instructions
- Bring kale and water to cover to a boil in a large Dutch oven; cook 5 minutes or until wilted.
- Drain and pat kale dry with paper towels.
- Heat oil in Dutch oven over medium heat; add garlic, and sauté 1 minute or until tender.
- Add kale, lemon juice, capers, salt and pepper.
- Sauté 5 to 10 minutes or until tender.
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