Gingery Grilled Flank Steak With Orange-Scallion Couscous

1. 1

   1) Heat grill to medium-high. Rub steak with 1 Tbs olive oil, then ginger.

2. 2

   2) Season with 1/2 tsp each salt and pepper and let sit for 5 minutes.

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   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

   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

   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.

* Per serving · 4 servings · Values may vary.