Name: Seared Steak with Ginger-Orange Pan Sauce & Apricot Veggie Couscous
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 6 sticks celery; 710 ml chicken or vegetable broth; 12 dried apricots; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 3 oranges; ½ medium red onion; 1.02 kg striploin (New York strip) steak; 3 tomatoes; 1 ½ cups whole wheat couscous; black pepper; brown sugar; coriander, ground; Dijon mustard; extra virgin olive oil; salt

Seared Steak with Ginger-Orange Pan Sauce & Apricot Veggie CouscousSeared Steak with Ginger-Orange Pan Sauce & Apricot Veggie Couscous — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 medium carrots

6 sticks celery

710 ml chicken or vegetable broth

12 dried apricots

6 cloves garlic

3 (2 ½ cm) pieces ginger root

3 oranges

½ medium red onion

1.02 kg striploin (New York strip) steak

3 tomatoes

1 ½ cups whole wheat couscous

black pepper

brown sugar

coriander, ground

Dijon mustard

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Peel, trim, and small dice carrots. Trim and small dice celery. Place both in a medium bowl.

Small dice apricots. Add to the bowl with the carrot and celery.

Preheat a large pot over medium-high heat.

While the pot heats up, peel, halve, and mince onion; peel and mince garlic. Add both to the bowl.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies, apricot, and spices; cook, stirring occasionally, until veggies are tender, 5-6 minutes. (Reserve bowl for later use.)

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and cut into portions. Season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate and set aside to rest, about 5 minutes. (Reserve skillet with drippings for later use.)

When the veggies are tender, add broth to the pot and bring to a boil. Once boiling, remove from heat, add couscous, and stir to combine. Cover and let stand for 10 minutes.

Meanwhile, zest and juice oranges into the reserved bowl. Add Dijon and sugar, then stir to combine. Set aside.

Using a clean cutting board, peel and mince ginger and garlic.

When the steak is done, return skillet (with drippings) to medium heat, add more oil, and swirl to coat the bottom. Add ginger, garlic, salt, and pepper; cook, stirring constantly, until fragrant, about 30 seconds.

Add orange mixture to the skillet and continue to cook, stirring frequently, until sauce is reduced slightly, 1-2 minutes more. Remove from heat.

Small dice tomatoes. Add to the pot with the couscous and gently stir to combine.

To serve, divide couscous and steak between plates. Top steak with ginger-orange pan sauce and enjoy!

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