Ingredients
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1 1/2 lbs beef flank steak
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2 tablespoons red wine vinegar
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2 teaspoons garlic salt
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon black pepper
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1/2 cup honey
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1/2 cup olive oil
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2 cups water
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8 3/4 ounces garbanzo beans
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1 cup fresh tomato, chopped
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1/3 cup steak marinade
Instructions
- Marinade:.
- Combine vinegar and seasonings, stir well.
- Add honey and oil, stirring until blended.
- Remove 1/3 cup marinade; set aside for preparing couscous.
- Slice steak diagonally into thin slices.
- Place steak in marinade, turning to coat.
- Marinate in refrigerator 1 hour or up to overnight.
- Remove steak from marinade, discarding marinade.
- Cook steak in skillet over medium heat for 8-10 minutes, or until browned.
- Turn steak, cover, and reduce heat to low. Cook 7-10 minutes for medium doneness.
- While steak is cooking, prepare couscous. In large saucepan, combine water, reserved marinade, garbanzo beans, tomatoes, and parsley.
- Bring to a boil over high heat.
- Stir in couscous, cover, and remove from heat.
- Let stand for 5 minutes, then fluff with a fork and serve with steak.