Seared Strip Steak with Lemony Couscous Tabbouleh

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Ingredients

6 tablespoons couscous
6 tablespoons extra-virgin olive oil
Kosher salt
2 New York strip steaks (or loin steaks), each 1-inch thick (about 1-1/2-pounds total)
1 teaspoon ground cumin
1-1/2 teaspoons chopped fresh thyme
3 tablespoons chopped fresh mint
3 ripe plum tomatoes, cored and cut into 1/2-inch dice (about 1-1/2 cups)
2 cups loosely packed chopped fresh flat-leaf parsley (from about 2 large bunches)
4 scallions (white and green parts), thinly sliced (about 1/2 cup)
2 tablespoons fresh lemon juice; more if needed
Warmed pita bread, cut into wedges

Directions

Heat the oven to 400 degrees F.
In a small saucepan over medium heat, bring 12 cup water to a boil. Remove from the heat, add the couscous, 1 tablespoon of the olive oil, and 1/4 teaspoon salt. Stir well, cover the pan, and let sit for 5 minutes. Fluff the couscous with a fork and spread on a large plate to cool.
Meanwhile, season the steaks on all sides with 1-1/2 teaspoons salt and afew generous twists of pepper. In a small bowl, mix the cumin, thyme, and 1 tablespoon of the mint and rub all over the steaks.
In a large bowl, season the tomatoes with 1 teaspoon salt and a few generous grinds of black pepper. Add the couscous, parsley, scallions, and 1 tablespoon of the mint and toss. In a small bowl, whisk together the lemon juice and 3 tablespoons of the olive oil. Add to the couscous mixture and toss well. Taste and add more lemon juice if needed.
Heat a large cast-iron pan or a large, heavy ovenproof skillet over mediumhigh heat. When the pan is very hot (water spattered over the pan will immediately evaporate), add the remaining 2 tablespoons oil and the steaks; sear, moving them only to flip, for 2 minutes on each side. Put the skillet in the oven and cook for about 5 minutes for medium rare. Transfer the steaks to a carving board and let them rest for 5 minutes before slicing them intothin strips. Sprinkle with the remaining 1 tablespoon mint and serve with the tabbouleh and pieces of warmed pita bread.

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