1. Finely grate lemon peel and squeese lemon juice. 2. Set half the peel and 3 tablespoons of the juice aside. 3. In large resealable freezer bag, combine remaining lemon peel and juice, 3 tablespoons of the olive oil and oregano. 4. Pierce steak numerous times with a fork. 5. Add steak to bag, seal and refrigerate for 12 to 24 hours. 6. In medium saucepan, bring 1 cup water to boil. 7. Remove from heat and stir in couscous. 8. Cover and let stand 5 minutes. 9. Fluff with wooden spoon and stir in remaining olive oil, reserved lemon peel and juice. 10. Let cool slightly. 11. Meanwhile, preheat bbq or broiler. 12. Discard marinade. 13. BBQ or broil steak for 5 to 6 minutes per side or until it reaches desired doneness. 14. Gently stir feta, tomato, cucumber, olives, onion, parsley and mint into couscous. 15. Season with salt and pepper. 16. Slice steak into 1/4 inch thick slices and serve warm with couscous salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
