Sirloin with Creamy Dijon Sauce, Lemon-Garlic Kale, Couscous & Chives

Directions

1. Pat the steak dry and season both sides with salt and pepper.
2. Start the couscous by boiling the broth in a small saucepan, then remove from heat and stir in the couscous and a pinch of salt; cover and let stand 10 minutes, fluffing with a fork before serving.
3. Whisk Dijon, mayonnaise, red wine vinegar, a touch of water, brown sugar, salt, and pepper in a small bowl until smooth; set the sauce aside.
4. Wash and dry kale; fold leaves, remove stems, and tear into bite-sized pieces; place in a large bowl.
5. Preheat a nonstick skillet over medium-high heat.
6. When the skillet is hot, add oil and the steak; cook 2–5 minutes per side until desired doneness, then transfer to a plate and loosely cover with foil.
7. Chop chives and add half to the kale bowl; mince garlic and add to the kale as well.
8. Return the skillet to medium-high heat, add more oil, then add kale, remaining chives, garlic, salt, and crushed red pepper; cook while stirring until the kale is tender, about 3–4 minutes.
9. Squeeze in lemon juice over the kale and stir, then remove from heat and combine with the couscous and steak on plates, finishing with the Dijon sauce over the meat.