Active Time: 15 minutes Total Time: 40 minutes Serves: 4
1/2 cup couscous
2 small red bell peppers, cut into 2-in. strips
1 small yellow bell pepper, cut into 2-in. strips
2 jalapeņo peppers, halved lengthwise (seeded if desired)
1 cup grape tomatoes
1 small yellow onion, cut into 1/2-in. wedges
2 Tbsp olive oil
Kosher salt and pepper
1 1/2-lb flank steak (about 3/4-in. thick)
2 tsp ground cumin
1 tsp chili powder (optional)
1 Tbsp fresh lime juice, plus wedges for serving
Heat broiler. Cook the couscous according to package directions.
Meanwhile, on a large rimmed baking sheet, toss the peppers, tomatoes, onion, 1 Tbsp oil and 1/4 tsp each salt and pepper. Broil, tossing once, until the vegetables are tender and slightly charred, 10 to 12 minutes.
Meanwhile, heat the remaining Tbsp oil in a large skillet over medium heat. Season the steak with the cumin, chili powder (if using), and 1/2 tsp each salt and pepper, and cook to desired doneness, 5 to 6 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing.
Transfer the onions and jalapeņos to a cutting board; roughly chop and transfer to a bowl. Add the broiled tomatoes and lime juice and mix to combine. Serve the steak and bell peppers over the couscous and top with the tomato salsa. Serve with lime wedges, if desired.