Gingery Grilled Flank Steak With Orange Scallion Couscous Recipes

GINGERY GRILLED FLANK STEAK WITH COUSCOUS SALAD

Steps:

• Heat grill to medium-high. Rub the steak with 1 Tbsp oil, then the ginger. Season with 1/2 tsp each salt and pepper and let sit for 5 minutes.
• Meanwhile, using a vegetable peeler, remove 2 strips of orange zest. Thinly slice the zest and transfer to a medium bowl. Squeeze the juice from the orange into a small bowl; set aside. Add the couscous to the bowl with the zest. Add 1 cup tap water, cover and let sit for 10 minutes.
• Grill the steak, occasionally brushing with the orange juice, to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest at least 5 minutes before slicing.
• Fluff the couscous with a fork and fold in the scallions, remaining 1 Tbsp oil and 1/4 tsp each salt and pepper. Serve with the steak.

GINGER FLANK STEAK WITH WASABI SMASHED POTATOES

Steps:

• Preheat a grill pan or indoor/outdoor grill to high.
• Combine ginger, tamari, lime juice, oil and grill seasoning in a large sealable plastic bag. Add meat to marinade and coat evenly. Let stand 10 minutes then grill meat 6 to 7 minutes on each side.
• Place potatoes in a pot and cover with water. Bring to a boil, salt the potatoes and cook until tender, 10 to 12 minutes. Drain potatoes and add them back to the hot pot. Smash the potatoes with a masher to desired consistency with the cream and wasabi. Adjust salt, to taste.
• While potatoes and meat cook, finely chop the scallions together with cilantro and lime zest.
• Let meat rest 5 minutes then thinly slice on an angle against the grain. Serve meat on mash potato mounds with a garnish with a generous sprinkling of the chopped scallion-cilantro-lime zest.

GRILLED FLANK STEAK WITH SCALLIONS

Steps:

• Whisk soy sauce, oil, lemon juice, garlic, and sliced scallions in a small bowl. Reserve 1/4 cup in a small bowl; cover, and refrigerate. Place steak in a nonreactive 9-by-13-inch dish, pour remaining marinade over meat, and turn steak to coat. Cover, and refrigerate overnight.
• Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 4 to 5 seconds.) Remove steak from marinade; discard marinade. Let steak stand, covered, at room temperature for 30 minutes. Season with salt and pepper, and grill to desired doneness, about 7 minutes per side for medium-rare. Transfer to a cutting board, and let stand for 10 minutes.
• Coat whole scallions with reserved marinade. Grill, turning frequently, until scallions are tender, about 2 minutes. Discard remaining marinade. Thinly slice steak against the grain, and serve with grilled scallions.

GINGERY GRILLED FLANK STEAK WITH ORANGE-SCALLION COUSCOUS

Steps:

• 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.