Categories: Meals

Ingredients

• 1 pound hanger or skirt steak
• Kosher salt, freshly ground pepper
• 3 tablespoons olive oil, divided, plus more for drizzling
• 2 garlic cloves, thinly sliced
• 1/4 teaspoon crushed red pepper flakes
• 4 small carrots, peeled, cut into 1/4-inch slices
• 1 small fennel bulb, cut into 1/4-inch wedges
• 1/4 lemon, ends trimmed, seeded, finely chopped (with skin)
• 1 1/2 cups low-sodium chicken broth
• 3/4 cup couscous
• 1/2 cup green olives (such as Castelvetrano), pitted, halved
• 1/4 cup sprigs cilantro

Directions

1. Season steak with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook steak until medium-rare, about 4 minutes per side (or 2 minutes per side if using skirt steak). Transfer steak to a plate.
2. Wipe out skillet; add remaining 2 tablespoons oil and heat over medium-high heat. Add garlic and red pepper flakes and cook, stirring, until garlic begins to brown, about 1 minute. Add carrots, fennel, and lemon; season with salt and pepper. Cook, tossing occasionally, until vegetables are crisp-tender, about 4 minutes.
3. Add broth to skillet and bring to a boil. Stir in couscous. Remove from heat; cover and let steam until tender, 5-8 minutes. Add olives, season with salt and pepper, and fluff couscous with a fork. Slice steak against the grain; fold into couscous. Divide lemon couscous among plates, drizzle with oil, and garnish with cilantro.

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