Hanger Steak With Spicy Lemon Couscous
Serves: 3
Mckayla Luettgen
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
53
Sourness
33
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
450 g
Skirt Steak (hanger or)1 tsps
Crushed Red Pepper Flakes1.5 cups
Chicken Broth (low-sodium)3 cup
Couscous1 cup
Cilantro (sprigs)Directions:
1
Season steak with salt and pepper
2
Heat 1 tablespoon oil in a large skillet over medium-high heat
3
Cook steak until medium-rare, about 4 minutes per side (or 2 minutes per side if using skirt steak)
4
Transfer steak to a plate
5
Wipe out skillet; add remaining 2 tablespoons oil and heat over medium-high heat
6
Add garlic and red pepper flakes and cook, stirring, until garlic begins to brown, about 1 minute
7
Add carrots, fennel, and lemon; season with salt and pepper
8
Cook, tossing occasionally, until vegetables are crisp-tender, about 4 minutes
9
Add broth to skillet and bring to a boil
10
Stir in couscous
11
Remove from heat; cover and let steam until tender, 5-8 minutes
12
Add olives, season with salt and pepper, and fluff couscous with a fork
13
Slice steak against the grain; fold into couscous
14
Divide lemon couscous among plates, drizzle with oil, and garnish with cilantro
15
Season steak with salt and pepper
16
Heat 1 tablespoon oil in a large skillet over medium-high heat
17
Cook steak until medium-rare, about 4 minutes per side (or 2 minutes per side if using skirt steak)
18
Transfer steak to a plate
19
Wipe out skillet; add remaining 2 tablespoons oil and heat over medium-high heat
20
Add garlic and red pepper flakes and cook, stirring, until garlic begins to brown, about 1 minute
21
Add carrots, fennel, and lemon; season with salt and pepper
22
Cook, tossing occasionally, until vegetables are crisp-tender, about 4 minutes
23
Add broth to skillet and bring to a boil
24
Stir in couscous
25
Remove from heat; cover and let steam until tender, 5-8 minutes
26
Add olives, season with salt and pepper, and fluff couscous with a fork
27
Slice steak against the grain; fold into couscous
28
Divide lemon couscous among plates, drizzle with oil, and garnish with cilantro