Name: Sirloin Steak with Arugula-Couscous Salad
Total time: 30 min
Yield: Serves 4
Ingredients: 1/2 cup water; 5 tablespoons extra-virgin olive oil, divided; 1 1/2 teaspoons table salt, divided; 1/2 cup couscous; 1 1/2 teaspoons orange zest, divided, plus 1 large orange, peeled, quartered, and sliced; 1 1/2 pounds flap meat, cut with grain into 3 equal pieces, trimmed; 3/4 teaspoon pepper, divided; 2 tablespoons lemon juice; 5 ounces (5 cups) baby arugula; 2 ounces Parmesan cheese, shaved with vegetable peeler; 1/4 cup pine nuts, toasted

Why This Recipe Works

Adding orange zest to the warm couscous blooms its natural oils and infuses the couscous with citrusy flavor.

Before You Begin

Flap meat is often sold as sirloin steak tips. Toasted slivered almonds can be substituted for the pine nuts, if desired.

Instructions

Bring water, 1 tablespoon oil, and ½ teaspoon salt to boil in small saucepan over high heat. Remove from heat, stir in couscous, cover, and let sit for 5 minutes. Add 1 teaspoon orange zest and fluff with fork. Set aside and let cool uncovered.

Sprinkle beef with ½ teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add beef and cook until browned on all sides and meat registers 125 degrees (for medium-rare), 8 to 10 minutes. Transfer beef to carving board and tent with aluminum foil.

Whisk lemon juice, remaining 3 tablespoons oil, remaining ½ teaspoon orange zest, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper together in large bowl. Add arugula, Parmesan, pine nuts, couscous, and orange slices and toss to combine. Slice steak thin against grain. Serve steak with salad.