Hanger Steak With Spicy Lemon Couscous

• 1 pound hanger or skirt steak
• Kosher salt, freshly ground pepper
• 3 tablespoons olive oil, divided, plus more for drizzling
• 2 garlic cloves, thinly sliced
• 1/4 teaspoons crushed red pepper flakes
• 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)
• 1 1/2 cups low-sodium chicken broth
• 3/4 cup couscous
• 1/2 cup green olives (such as Castelvetrano), pitted, halved
• 1/4 cup sprigs cilantro

1. 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.
2. 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.
3. 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.

hanger, kosher salt, olive oil, garlic, red pepper, carrots, fennel bulb, lemon, chicken broth, couscous, green olives, cilantro

Taken from www.epicurious.com/recipes/food/views/hanger-steak-with-spicy-lemon-couscous-51143050 (may not work)