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Seared Flank Steak with Orange Scented-Saffron Laced Couscous and Pineapple Salsa
Restaurant: George's on Tybee
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 Aris' Pairing For This Dish: 2001 Robert Mondavi - Stags Leap Cabernet Sauvingon |
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Ingredients
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8 oz. flank steak
8 oz. couscous
4 oz. chopped golden pineapple
½ red pepper, julienne
6 stalks of asparagus
3 stalks green onion
8 oz. chicken stock
8 oz. orange juice
2 limes
¼ cup sugar
2 tablespoons rum
½ teaspoons garlic powder
½ teaspoons lemon pepper
½ teaspoon paprika
salt and pepper
1 teaspoon chopped garlic
½ teaspoon saffron
¼ cup olive oil
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Preparation
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Place chicken stock, orange juice, couscous and saffron in a medium stockpot.
Place over medium heat and bring to a simmer.
Cover and reduce heat.
Cut asparagus spears into thirds.
Place asparagus and red peppers into a sauté pan with garlic and sauté until tender.
Dice the green onions.
Add asparagus, red peppers and green onions to couscous and re-cover.
Season cut of flank steak with lime juice, garlic powder, paprika, lemon pepper and salt.
Sear in skillet with olive oil on each side for 2 minutes.
Place in oven at 350 degrees to finish cooking.
Shave pineapple.
Cut into quarters, core and dice.
Place in mixing bowl and add augar, rum, juice of ½ lime and lime zest.
Allow to refrigerate while preparing the remainder of meal.
Once steak has reached desired temperature assemble dish with couscous and salsa.
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