Ingredients:
- 2 cups water
- 1/3 cup steak marinade
- 1 (8.75-ounce) can garbanzo beans
- 1 cup fresh seeded and chopped tomatoes
- 1/3 cup chopped fresh flat-leaf parsley
- 1 (10 to 12-ounce) package couscous
Instructions:
- Marinade Preparation:
- Combine red wine vinegar and all the seasonings, mix thoroughly.
- Add honey and olive oil, stir until well combined.
- Reserve 1/3 cup of the marinade for the couscous preparation. Place the flank steak in a plastic bag, add the remaining marinade, and ensure the steak is well coated. Secure the bag and refrigerate for at least 1 hour, up to overnight.
- Cooking the Steak:
- Preheat a 10 or 12-inch skillet over medium heat. Remove the steak from the marinade and discard the marinade. Place the steak in the skillet (cut in half if needed to fit). Cook for 8 to 10 minutes until browned. Flip the steak, cover, and reduce heat to low. Cook for another 7 to 10 minutes for medium doneness. Slice the steak diagonally into thin strips and serve with the pan juices.
- Honey-Spice Couscous Preparation:
- While the steak is cooking, in a 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 it stand for 5 minutes, then fluff with a fork before serving.
Servings: Makes 6 servings.
Wine Pairing: A full-bodied, dry Bordeaux, such as Château de Ricaud, is recommended. This wine features aromas of leather, venison, and mocha, with hints of potpourri, black pepper spice, and purple flowers.