Seared Strip Steak & Oregano Pan Sauce

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Halve the tomatoes. Quarter and deseed the lemon. Peel and thinly slice the shallot. Roughly chop the pistachios. Pick the oregano leaves off the stems; finely chop the leaves. Roughly chop the parsley leaves and stems.

Pat the shrimp dry with paper towels. Season with salt and pepper. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl. 

Meanwhile, add the couscous to the pot of boiling water and cook 5 to 7 minutes, or until tender. Reserving 1/2 cup of the couscous cooking water, drain thoroughly and rinse under warm water to prevent sticking. Return to the pot.

n the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the halved tomatoes, spinach, and 2 tablespoons of water (carefully, as it may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are softened. Transfer to the pot of cooked couscous. Add the butter, half the reserved couscous cooking water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the couscous is coated (if necessary, gradually add the remaining cooking water to ensure the couscous is thoroughly coated). Turn off the heat. Add the cooked shrimp and the juice of 2 lemon wedges; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan. 

Pat the steak dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak. Cook 5 to 7 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.** Leaving any fond in the pan, transfer to a cutting board; let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested steak; slice crosswise against the grain. 

**An instant-read thermometer should register 145°F.

While the steak rests, to the pan of reserved fond, add the sliced shallot and capers (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the chopped pistachios and chopped oregano. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add 1/4 cup of water (carefully, as it may splatter); season with salt and pepper. Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until the water has cooked off. Turn off the heat; stir in the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired. Serve the sliced steak topped with the pan sauce. Serve the finished shrimp and couscous garnished with the chopped parsley and a drizzle of olive oil. Enjoy!