Gingery Grilled Flank Steak With Orange-Scallion Couscous - flank steak

Method

• 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.