Ginger Orange Steaks With Apricot Couscous
Sprinkle 4 beef top sirloin grilling steak medallions with pinch each salt and pepper. In Dutch oven or heavy-bottomed saucepan, heat 1 tbsp olive oil over medium heat; cook beef, turning once, until medium-rare, 8 to 10 minutes. Transfer to plate; tent with foil. In same pan, heat 1 tbsp olive oil over medium heat; cook 2 cloves
garlic, minced, and 2 tsp minced peeled fresh ginger, stirring, until fragrant, about 30 seconds. Stir in ¾ cup sodium-reduced beef broth, ⅓ cup orange juice and 1 tsp Dijon mustard, scraping up browned bits; bring to boil. Reduce heat and simmer, stirring occasionally, until reduced by half, about 5 minutes. Scrape into serving dish; keep warm. In same pan, bring 1½ cups sodium-reduced beef broth to boil. Add 2 cups frozen broccoli florets; cook, stirring, for 1 minute. Remove from heat. Stir in 1 cup couscous, ¼ cup diced dried apricots and ¼ tsp each salt and pepper; cover and let stand until liquid is absorbed, about 5 minutes. Fluff with fork. Drizzle orange juice mixture over steaks; serve with couscous. Makes 4 servings.