Name: Lemony Steak Tips with Zucchini and Sun-Dried Tomato Couscous
Total time: 30 min
Ingredients: 1 1/2 cups pearl couscous; 1 1/2 teaspoons table salt, divided, plus salt for cooking couscous; 1 zucchini, quartered lengthwise and sliced thin; 1/2 cup frozen peas, thawed; 1 ounce Parmesan cheese, grated (½ cup); 1/3 cup chopped fresh basil; 1/4 cup oil-packed sun-dried tomatoes, drained and chopped fine, plus 2 tablespoons sun-dried tomato oil; 3 tablespoons extra-virgin olive oil, divided; 1 tablespoon grated lemon zest plus 2 tablespoons juice; 2 pounds sirloin steak tips, trimmed and cut into 2-inch chunks; 1/2 teaspoon pepper

Why This Recipe Works

Using the sun-dried tomato packing oil added flavor to the couscous.

Before You Begin

Use a medium-size zucchini here, or swap in yellow summer squash if desired. Sirloin steak tips are often sold as flap meat. Pearl couscous is sometimes labeled as Israeli couscous.

Instructions

Bring 2 quarts water to boil in large saucepan over medium-high heat. Add couscous and 1½ teaspoons salt and cook until tender, about 12 minutes. Drain couscous and rinse with cold water until cool, about 1 minute; drain thoroughly.

Combine couscous, zucchini, peas, Parmesan, basil, tomatoes and tomato oil, 2 tablespoons olive oil, lemon juice, and ½ teaspoon salt in large bowl; set aside.

Sprinkle steak tips with lemon zest, pepper, and remaining 1 teaspoon salt. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steak tips and cook until well browned all over and registering 120 to 125 degrees (for medium-rare), about 7 minutes. Transfer steak tips to large plate, tent with foil, and let rest for 5 minutes. Serve steak tips with reserved couscous.