Directions

1. Preheat grill to medium-high heat.

2. Pour the stock into a saucepan and add the butter. Use the back of a knife to lightly bruise the rosemary sprig and toss it into the pot.

3. Slowly bring the broth to a simmer.

4. Take one garlic clove and cut it in half, set one half aside and mince the rest. Rub the flank steak generously with the garlic half and then sprinkle lightly with olive oil. Place the steak on the grill and season with salt and ground black pepper. Allow the meat to cook for 2-3 minutes for every turn to get a medium to medium rare temperature.

5. While the meat cooks rinse the greens in cold water and shake to dry. Remove the thick stems but keep the greens as whole as possible. Place them in a bowl and toss with 1 tablespoon of olive oil and the remaining garlic.

6. When the meat is ready remove it to a cutting board and allow it to rest.

7. Use tongs to grab the greens and place then on the grill. They will cook quickly so move the greens around the hot spots to wilt. Leave on the grill as long as desired to achieve a nice char. Remove to the cutting board and place the meat on top.

8. Using the same bowl, add the couscous and 1/4 cup of cheese. Stir just to combine and add the broth, which should be simmering or at least very hot.

9. Stir once and cover the bowl with plastic wrap, allow this to rest for 5 minutes.

10. Arrange serving plates and chop the greens into rough pieces.

11. Slice the steak on a bias against the grain.

12. Remove the plastic and gently stir the couscous to combine. Remove the rosemary stem.

13. Serve family style with the sliced steak over the couscous and chopped greens on top. Garnish everything with more cheese, a drizzle of olive oil and if desired a good finishing salt for the steak.