1 small flank steak (it's more than enough for 2 people)
2 sprigs rosemary
6 sprigs thyme
4 garlic cloves
1/4 cup extra virgin olive oil
1/4 cup soy sauce
Freshly ground black pepper
Couscous (1 box -- just make the whole damn box...SOMEONE will eat it the next day)
Chicken broth (instead of water when you prepare the couscous)
1 large carrot (peeled and diced)
12 grape tomatoes (cut in half)
1/2 zucchini (diced)
1/2 red bell pepper (diced)
1/4 cup peas (freshly blanched or frozen)
1/4 cup red onion (diced)
3 scallions (chopped)
2 tbsp currants (you can use more if you'd like)
1/4 cup slivered almonds (toasted)
2 tbsp fresh parsley (chopped)
Pinch of red pepper flakes (to taste)
4 tbsp extra virgin olive oil (for 2 servings; adjust for the whole box)
4 tbsp freshly squeezed lemon juice
1 tbsp curry powder
Salt and freshly
Combine marinade ingredients for flank steak in a blender or small food processor and process until slightly chunky. Put the meat in a bowl large enough to hold it and pour the marinade over it.
Cover and refrigerate for at least 8 hours or preferably overnight. When ready for use, bring to room temperature. Remove the meat from marinade and blot on paper towels and hold until ready to cook. While your meat is coming to room temperature, make your couscous. Meanwhile, either heat up your grill or broiler in preparation to cook the meat.
Follow the couscous directions on the box. Use chicken broth instead of water. Fluff up with a fork and transfer to a bowl to cool. Keep fluffing up so it is not lumpy because the couscous should be room temperature before you add your vegetables.
When couscous is cool enough to handle, add all your diced vegetables and parsley, stir until incorporated. Make your vinagrette. The couscous soaks up a lot of vinagrette, so be prepared to make more just in case and taste as you go. Add salt and pepper to taste. Serve at room temperature.
Grill or broil your flank steak for 6-8 minutes on each side but remember to check after 4 minutes on one side. This will give you medium rare meat. Let meat sit for at least 15 minutes before you slice.