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Flank Steak with Peach Salsa and Pearl Couscous

Flank Steak with Peach Salsa and Pearl Couscous

Yield 4 servings
Cook time
25 Min
Total time
25 Min
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Ingredients

Main Day Prep Items / Reused Components

Instructions

  1. In a large pot with lid, cook the pearl couscous according to the instructions. Taste and season with kosher salt and pepper. Reserve 1/2 pearl couscous for Pesto Steak, Corn, and Burrata with Garbanzo Pearl Couscous.
  2. While cooking, season both sides of the flank steak well with kosher salt and pepper. Heat a large grill pan or the grill to medium high heat. Add olive oil to the pan or grease the grate before adding the steak. Depending on thickness, cook for 5-8 minutes on each side, making sure to not mess with the meat once placed. Remove once cooked and let rest for about 5 minutes. Reserve 1/2 steak for Pesto Steak, Corn, and Burrata with Garbanzo Pearl Couscous.
  3. To serve, place a bed of arugula and top with pearl couscous and steak (feel free to slice it if you like). Top with Peach Salsa (salt it), Cilantro, and Green onions.

Notes

Components to Save:

Reserve 1/2 Israeli couscous for Pesto Steak, Corn, and Burrata with Garbanzo Pearl Couscous

Reserve 1/2 steak for Pesto Steak, Corn, and Burrata with Garbanzo Pearl Couscous

Nutrition Facts

Calories

629

Fat

17 g

Sat. Fat

5 g

Carbs

67 g

Fiber

6 g

Net carbs

61 g

Sugar

10 g

Protein

49 g

Sodium

1256 mg

Cholesterol

108 mg
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