Bifteck grillé à la grecque sur salade de couscous

Grate lemon peel finely and squeeze lemon juice. Set half the peel and 3 tbsp (45 mL) of the juice aside. In large sealable freezer bag, combine remaining lemon peel and juice, 3 tbsp (45 mL) of the olive oil and oregano. Pierce steak numerous times with fork. Add steak to bag; seal and refrigerate for 12 to 24 hours. Discard marinade.

Bring 1 cup (250 mL) water to boil in medium saucepan. Remove from heat and stir in couscous; cover and let stand for 5 minutes. Fluff with wooden spoon. Stir in remaining oil and reserved lemon peel and juice. Let cool slightly. Gently stir in feta, tomato, cucumber, olives, onion, parsley and mint; season with salt and pepper to taste.

Meanwhile, barbecue or broil steak for 5 to 6 minutes per side or until desired doneness. Slice into ¼ inch (5 mm) thick slices and serve warm with couscous salad.