Gingery Grilled Flank Steak With Orange-Scallion Couscous – a delicious recipe with flank steak, olive oil, ginger, orange, couscous, scallions. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1) Heat grill to medium-high. Rub steak with 1 Tbs olive oil, then ginger.
2
2) Season with 1/2 tsp each salt and pepper and let sit for 5 minutes.
3
3) Meanwhile, using a vegetable peeler, remove two strips of orange zest. Thinly slice zest and transfer to a medium bowl. Squeeze juice from orange into a small bowl; set aside. Add couscous to the bowl with the zest. Add 1 cup tap water, cover and let sit for 10 minutes.
4
4) Grill the steak, occasionally brushing with orange juice, to desired doneness. 4 to 6 minutes each side for medium-rare. Transfer to a cutting board and let rest at least 5 minutes before slicing.
5
5) Fluff the couscous with a fork and fold in the scallions, remaining 1 Tbs oil and 1/4 tsp each salt and pepper. Serve with the steak.
935
kcal
Calories
81
g
Fat
8
g
Carbs
45
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 lb flank steak, 2 Tbs olive oil, 1 Tbs grated fresh ginger, 1 navel orange, and more.
Yes, Gingery Grilled Flank Steak With Orange-Scallion Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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