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Pan Seared Flatiron Steak, Horseradish Cream, Sautéed Broccoli, and Herb and Shallot Couscous
Recipe courtesy Lisa Garza

• 1 teaspoon cracked black pepper
• 1 teaspoon cracked white pepper
• 1 teaspoon cracked pink peppercorns
• 4 (6-ounce) flank steaks
• 4 cloves garlic, minced
• Salt and freshly ground black pepper
• 4 teaspoons olive oil
• 2 tablespoons freshly minced parsley leaves, for garnish
• 1 cup Horseradish Cream Sauce, recipe follows
• Sautéed Broccoli, recipe follows
• Couscous, recipe follows

In a small bowl combine the 3 peppers. Blend well. Rub the steaks with the minced garlic on both sides. Season both sides of the steaks with salt and pepper mixture, to taste. Heat the oil in a large skillet. When oil is hot, carefully place the steaks in a single layer across the skillet. Cook for 3 to 5 minutes per side; 3 minutes for rare to mid-rare steaks and 5 minutes for well-done steaks. Remove from heat and place on a warm serving dish. Allow to rest for 5 minutes. Slice into thin diagonal slices. Generously sprinkle the steaks with parsley. Serve with a side of Horseradish Cream Sauce.

Yield: 4 portions
Prep Time: 10 minutes
Cook Time: 10 minutes
Inactive Prep Time: 5 minutes
Ease of preparation: easy

• 1 cup real mayonnaise
• 1/2 cup sour cream
• 1 lemon, juiced
• 3/4 cup prepared horseradish
• 2 tablespoons pureed or minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper

Mix all ingredients in a medium bowl. Refrigerate.

Yield: 1 1/2 cups

Sautéed Broccoli:

• 2 tablespoons olive oil
• 1 tablespoon sesame oil
• 5 cloves garlic, smashed and chopped
• 2 cups broccoli
• 2 teaspoons soy sauce
• Kosher salt and freshly ground black pepper

Heat the oil in a small skillet over medium heat. When oil begins to smoke, quickly add garlic and broccoli. Season the broccoli with soy sauce. Turn vegetables frequently about 5 minutes. Taste for doneness. Vegetables should be cooked, but still firm to the bite. Season with salt and pepper, to taste.

Couscous:

• 4 tablespoons extra-virgin olive oil
• 8 cloves garlic, smashed and chopped
• 3 shallots, minced
• 1 1/4 cups vegetable stock, boiling
• 1 bay leaf
• 2 tablespoons freshly chopped parsley leaves
• 1 teaspoon kosher salt
• 1 large pinch black pepper
• 1 cup couscous

In a medium saucepan, over medium-high heat, cook garlic and shallots in olive oil until edges are light brown. Add remaining ingredients, except couscous, into the pot and bring to a boil. Add the couscous and cover. Turn off the heat. Let stand for 10 minutes. Remove lid and fluff couscous with a fork.

Yield: 4 to 6 servings