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Mediterranean Flank Steak Couscous Salad
Mediterranean Flank Steak Couscous Salad
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Ingredients
- 1 ½ pound flank steak
- ½ cup olive oil
- 1 lemon, juiced
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
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2 teaspoons Morton & Bassett Garlic Powder
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1 teaspoon Morton & Bassett Oregano
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1 teaspoon Morton & Bassett Lemon Pepper
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½ teaspoon Morton & Bassett Sumac
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1 teaspoon Morton & Bassett Mixed Peppercorns with Allspice
- 2 teaspoons flakey salt
- 1 cup dry couscous
- 1 mini cucumber, diced
- 1 bunch fresh dill, chopped
- 1 bunch fresh flat leaf parsley, chopped
- 2-3 green onions, chopped
- ¼ cup feta, crumbled
Directions
- Start by tenderizing the steak with a meat mallet.
- Make the marinade by combining olive oil, lemon juice, honey, Dijon mustard, M&B Garlic Powder, M&B Oregano, M&B Lemon Pepper, M&B Sumac, freshly ground M&B Mixed Peppercorns with Allspice, and flakey salt. Whisk together til thoroughly combined.
- Pour half the marinade over the steak. Let marinate for 30 minutes. Reserve the remaining marinade.
- Cook couscous according to package directions. Once cooked, add into the bowl with reserved marinade. Toss in cucumber, fresh dill, fresh parsley, and green onions, and toss to combine, then set aside.
- To cook the steak, heat a large pan over medium high heat. Add the steak and grill for 3-4 minutes per side. Remove from the pan and let rest for 5-10 minutes before slicing.
- Serve slices of steak over a bed of the couscous salad. Top with feta.