Categories: Steak

Ingredients

• 1 1/2 lbs flank steak
• Kosher salt and black pepper
• 2 tsp ras el hanout (Moroccan seasoning) or pumpkin pie spice
• 2 1/2 cups chicken broth
• 1 1/2 cups Israeli couscous
• 2 tbsp plus 1 tsp olive oil
• 1 red onion, thinly sliced
• 1/3 cup pitted black olives, roughly
• 1/2 tsp finely grated orange zest, plus the juice of 1 orange
• 1 tbsp honey
• 2 tbsp chopped fresh parsley
• 1 cup grape tomatoes, halved

Directions

1. 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.

2. Bring 2 cups chicken broth to a boil in a medium saucepan; add 1/2 tsp salt. Add the couscous and cook as directed.

3. Meanwhile, heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the steaks and cook until browned, 4-5 minutes per side for medium rare. Remove from the skillet; cover to keep warm.

4. Add the remaining 1 tsp 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, scrapping 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.

5. Stir the tomatoes and orange zest into the couscous. Slice the steak and top with the olive-onion mixture. Serve with the couscous.

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