Ingredients

1 1/2 lb flank steak

2 Tbs olive oil

1 Tbs grated fresh ginger

1 navel orange

1 cup couscous

4 scallions, thinly sliced

Kosher salt and pepper

Preparation

  1. Heat grill to medium-high. Rub steak with 1 Tbs olive oil, then ginger.
  2. Season with 1/2 tsp each salt and pepper and let sit for 5 minutes.
  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. 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. 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.