Flash-Seared Flank Steak with Parsley Chimichurri and Green Beans

Finely chop 15g fresh flat-leaf parsley. Mince 15g shallot and 2 cloves of garlic separately. Halve 50g cherry tomatoes. Trim the ends of 100g green beans.

In a small bowl, prepare the chimichurri by combining the chopped parsley, minced shallot, 1 minced garlic clove, 15ml red wine vinegar, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, 10ml olive oil, and a pinch of salt. Stir well and set aside to let the flavors meld.

In a small saucepan, bring 160ml vegetable broth to a boil. Stir in 105g dry couscous and 10ml lemon juice, cover with a lid, remove from heat, and let sit for 5 minutes to steam. Fluff with a fork.

Remove 100g flank steak directly from the refrigerator. Season both sides with a pinch of salt and black pepper.

Heat 5ml olive oil in a heavy skillet over high heat until smoking. Add the cold flank steak and sear for 3 minutes on the first side to develop a deep crust, then flip and sear for an additional 2 to 3 minutes for medium-rare. Transfer to a cutting board and let rest for 5 minutes.

In the same hot skillet, add the remaining 5ml olive oil. Toss in 100g green beans and 50g cherry tomatoes. Cook over medium-high heat for 3 to 4 minutes, shaking the pan occasionally, until the beans are blistered and the tomatoes begin to burst. Stir in the remaining 1 minced garlic clove and cook for 30 seconds until fragrant. Season with a pinch of salt and black pepper.

Slice the rested flank steak against the grain into thin strips. Serve the steak over the fluffed couscous, accompanied by the blistered green beans and tomatoes. Spoon the fresh chimichurri generously over the steak.