Lunch: Gingery Grilled Flank Steak with Couscous Salad

Recipe by Woman's Day Kitchen Affordable flank steak cooks up quickly on the grill and is fantastically tender when brushed with orange juice and sliced thin (against the grain).

Ingredients

1 flank steak
2 tbsp. olive oil
1 tbsp. grated fresh ginger
Kosher salt and pepper
1 navel orange
1 c. couscous
4 scallions

Instructions

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.