Pan-Seared Flank Steak with Chimichurri, Charred Carrots, and Fluffy Couscous

In a shallow dish, combine 1 tbsp olive oil, 2 tbsp freshly squeezed lime juice, 1 tbsp red wine vinegar, 2 minced garlic cloves, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Pat dry 1.5 lbs of raw flank steak, place it in the marinade, coat thoroughly, and let sit at room temperature for 20 minutes.

While the steak marinates, finely chop 1 cup parsley, 1/2 cup cilantro, and 2 tbsp oregano. In a medium bowl, combine the chopped herbs with 4 minced garlic cloves, 1 finely chopped red jalapeño, 2 tbsp red wine vinegar, 4 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well to combine and set the chimichurri aside to let the flavors meld.

Preheat your oven to 425°F (218°C). Peel 1 lb of carrots and cut them diagonally into 1/2-inch thick slices. Toss the carrots on a baking sheet with 1 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Spread them in a single layer and roast for 20-22 minutes, flipping halfway through, until they are tender and deeply charred on the edges.

Heat a heavy cast-iron skillet over high heat until smoking. Remove the flank steak from the marinade and wipe off all excess wetness with paper towels to prevent steaming. Add 1 tbsp olive oil to the hot skillet, then carefully add the steak. Sear for 4-5 minutes per side for medium-rare, building a dark, caramelized crust.

Transfer the steak to a warm cutting board and let it rest for 10 minutes to allow the juices to redistribute.

While the steak rests, bring 1 cup low-sodium chicken broth and 1 tbsp unsalted butter to a boil in a medium saucepan. Stir in 1 cup uncooked couscous, cover with a tight-fitting lid, and immediately remove from heat. Let sit covered for 5 minutes, then fluff with a fork to achieve a velvety, fluffy texture.

Slice the rested flank steak thinly against the grain at a 45-degree angle. Serve the sliced steak topped generously with the spicy chimichurri, alongside the cumin-charred carrots and fluffy couscous.