Flank steak with Lemon, Eggplant and Israeli couscous

This recipe is by a company called Blue Apron. Depending on where you live they ship fresh ingredients to your door step for you to cook following their directions. However if you live in Northwest Arkansas blue apron does not ship there. I tried this recipe and loved it and I had to put it on my blog because anyone can go to the store and get these ingredients to create an amazing dinner.


2 flank steaks
3/4 cup of scallions
2 cloves of garlic
1 small eggplant
1 bunch of mint
1 bunch of parsley
3 TBS dried currants
3 TBS sliced almonds
1 tsp of crushed black pepper
1/2 a lemon

1. Prepare ingredients
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove the steaks from the refrigerator to bring to room temperature. Cut off and discard the roots of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the garlic. Medium dice the eggplant. Pick the mint and parsley leaves off the stems; discard the stems. Finely chop the parsley. Place the currants in a bowl of hot water (to rehydrate them). Using the bottom of a heavy pot, crush the grains of paradise. Finely chop the preserved lemon.

2. Cook the couscous
One the water is boiling, add the couscous. Cook 9-11 minutes until tender. Drain and rinse under cold water return to pot and set aside.

3. toast almonds
While the couscous cooks, heat a medium pan (nonstick, if you have one) on medium-high until hot. Add the sliced almonds and toast, stirring frequently, 1 to 3 minutes, or until browned and fragrant. Transfer to a small bowl. Wipe out the pan.

4. Cook steak
While the couscous continues to cook, season both sides of the steaks with salt and pepper firmly pressing the seasonings into the steaks. In the same pan used to toast the nuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 5 minutes per side for medium-rare, or until they reach your desired degree of doneness. Transfer to a plate, leaving any drippings (or fond) in the pan.

5. Cook vegetables
Heat the pan of reserved fond on medium-high until hot. Add the eggplant and season with salt and pepper. (If the pan seems too dry, add an additional 1 to 2 teaspoons of olive oil.) Cook, stirring occasionally, 3 to 5 minutes, or until browned. Add the garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the cooked vegetables to the pot of cooked couscous.

6. Finish and plate your dish
Add the preserved lemon, toasted almonds, parsley, currants (draining before adding) and mint leaves (roughly chopping before adding) to the couscous-vegetable mixture.

Add steak to plate and half the couscous mixture.

Serves 2
525 calorie per serving


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