Hanger Steak with Spicy Lemon Couscous
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 1/2 cups low-sodium chicken broth
- kosher salt, freshly ground pepper
- 2 garlic cloves, thinly sliced
- 1/4 teaspoons crushed red pepper flakes
- 1 pound hanger or skirt steak
- 3 tablespoons olive oil, divided, plus more for drizzling
- 4 small carrots, peeled, cut into 1/4" slices
- 1 small fennel bulb, cut into 1/4" wedges
- 1/4 lemon, ends trimmed, seeded, finely chopped (with skin)
- 3/4 cup couscous
- 1/2 cup green olives (such as castelvetrano), pitted, halved
- 1/4 cup sprigs cilantro
Preparation Season steak with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook steak until medium-rare, about 4 minutes per side (or 2 minutes per side if using skirt steak). Transfer steak to a plate. Wipe out skillet; add remaining 2 tablespoons oil and heat over medium-high heat. Add garlic and red pepper flakes and cook, stirring, until garlic begins to brown, about 1 minute. Add carrots, fennel, and lemon; season with salt and pepper. Cook, tossing occasionally, until vegetables are crisp-tender, about 4 minutes. Add broth to skillet and bring to a boil. Stir in couscous. Remove from heat; cover and let steam until tender, 5-8 minutes. Add olives, season with salt and pepper, and fluff couscous with a fork. Slice steak against the grain; fold into couscous. Divide lemon couscous among plates, drizzle with oil, and garnish with cilantro. Per serving: 550 calories, 26 g fat, 6 g fiber Nutritional analysis provided by Bon Appétit
Preparation Season steak with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook steak until medium-rare, about 4 minutes per side (or 2 minutes per side if using skirt steak). Transfer steak to a plate. Wipe out skillet; add remaining 2 tablespoons oil and heat over medium-high heat. Add garlic and red pepper flakes and cook, stirring, until garlic begins to brown, about 1 minute. Add carrots, fennel, and lemon; season with salt and pepper. Cook, tossing occasionally, until vegetables are crisp-tender, about 4 minutes. Add broth to skillet and bring to a boil. Stir in couscous. Remove from heat; cover and let steam until tender, 5-8 minutes. Add olives, season with salt and pepper, and fluff couscous with a fork. Slice steak against the grain; fold into couscous. Divide lemon couscous among plates, drizzle with oil, and garnish with cilantro. Per serving: 550 calories, 26 g fat, 6 g fiber Nutritional analysis provided by Bon Appétit
