Gingery Grilled Flank Steak With Orange-Scallion Couscous

• 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

1. 1) Heat grill to medium-high. Rub steak with 1 Tbs olive oil, then ginger.
2. 2) Season with 1/2 tsp each salt and pepper and let sit for 5 minutes.
3. 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. 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. 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.

flank steak, olive oil, ginger, orange, couscous, scallions, kosher salt

Taken from www.epicurious.com/recipes/member/views/gingery-grilled-flank-steak-with-orange-scallion-couscous-50189263 (may not work)