couscous salad + flank steak
ingredients
2 tsp fresh chopped garlic
1 bunch fresh parsley
4oz snap peas
1 Tbsp + ½ cup olive oil
6 oz couscous
2 Tbsp red wine vinegar
4 tsp dried oregano
Salt + Pepper to taste
method
Peel and finely chop 2 teaspoons garlic.
In a small saucepan, heat 1 tablespoon oil over medium. Add 1 teaspoon of the garlic.
Cook, stirring frequently, until softened, about 2 minutes. Add 1 cup water and 1 teaspoon salt. Cover and bring to a boil. Add couscous, cover and remove from heat. Let
couscous stand for 5 minutes. Uncover and fluff with a fork.
In a large bowl, combine remaining chopped garlic, 2 tablespoons vinegar, 4 teaspoons dried oregano, 2 tablespoons water, ¾ teaspoon salt, a few grinds pepper, and ½ cup oil. Finely chop parsley leaves and stems and mix into bowl.
Transfer ⅓ cup of the chimichurri to a small bowl and reserve.
Trim stem ends from snap peas, then thinly slice crosswise. Add snap peas and couscous to the large bowl with chimichurri. Stir to combine. Season to taste with salt and pepper
Heat grill, grill pan, or skillet to medium-high heat. Pat steaks dry. Lightly rub with oil and season all over with ½ teaspoon salt and several grinds of pepper. Add steaks and cook until browned and medium-rare, 5–7 minutes per side, depending on thickness. Transfer to a cutting board to rest for 5 minutes.
Very thinly slice steaks across the grain, then transfer to plates and spoon reserved
chimichurri on top. Serve steak with couscous-snap pea salad alongside. Enjoy
note
Make it your own by adding roasted red peppers, fresh cherry tomatoes, or cilantro and your other favourite fresh herbs to your salad or chimichurri
