Chipotle-Rubbed flank steak with couscous + spinach with toasted almonds

By KeyIngredient

Ingredients

• 1 tsp ground chipotle chile pepper
• 1 tsp paprika
• 1/4 tsp salt
• 1 (1 pound) flank steak, trimmed
• 1 tsp olive oil
• 2 tbs finely chopped shallots
• 1 garlic clove, finely chopped
• 1 tsp all-purpose flour
• 2/3 cup 1% milk
• 1/4 cup crumbled gorgonzola
• 1 tsp butter
• 2 tsp chopped fresh flat-leaf parsley

Preparation

Step 1

> Preheat broiler to high.

> Combine first 3 ingredients. Sprinkle steak with chipotle mixture. Place on a broiler pan; broil 5 minutes on each side. Let stand for 5 minutes. Cut thinly across the grain.

> Heat oil in a saucepan over medium heat. Add shallots and garlic; cook for 1 minute. Add flour; cook 30 seconds, stirring. Add milk; boil. Cook until reduced by half. Remove from heat; stir in cheese and remaining ingredients.

For the couscous:

> Bring 1 3/4 cups vegetable broth to a boil in a saucepan. Add 3/4 cup uncooked couscous. Cover, remove from heat, and let stand for 5 minutes. Fluff with a fork.

For the spinach:

> Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 (6 ounce) package of baby spinach. Sauté 2 minutes or until it wilts. Add 1/8 tsp salt. Sprinkle with 3 tbs sliced toasted almonds.