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1. Place steaks in a large resealable plastic bag set in a shallow dish. In a small bowl combine yogurt, mint, lemon juice, garlic, brown sugar, curry powder, paprika, and salt. Pour mixture over steaks. Seal bag and turn to coat steaks. Chill for 1 to 4 hours.
2. Remove steaks from marinade (some marinade should be clinging to the steaks). Discard marinade. For a charcoal or gas grill, grease grill rack. Place steaks on the rack of a covered grill. Grill until desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium-rare (145 degrees F) or 12 to 15 minutes for medium (160 degrees F). Thinly slice steaks and serve with Summer Couscous.
1. In a small saucepan bring water to boiling. Stir in couscous. Remove from heat. Cover and let stand for 5 minutes. Fluff with a fork.
2. In a medium bowl combine couscous, tomato, cucumber, summer squash, parsley, garbanzo beans, feta cheese, oil, lemon juice, and cumin. Season to taste with salt and pepper. Cover and chill until ready to serve.