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Follow these cooking methods/directions: 1. Combine orange juice and zest, onion, vinegar, garlic, rosemary, salt, pepper and cumin in large sealable freezer bag. Add steaks to bag, turning to coat; seal and refrigerate for just 30 to 60 minutes. 2. Spanish Couscous Salad: Place couscous in a large heatproof bowl. Pour in boiling water, cover and let stand for 5 minutes or until liquid is absorbed. Stir in red and green pepper, oranges and cilantro. Season with salt and pepper to taste. Let stand at room temperature for up to 1 hour. 3. Discard marinade from meat; pat steaks dry with paper towel. 4. Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steaks reads 145°F (63°C) for medium-rare doneness at the least. 5. Let rest for 5 minutes before serving with Spanish Couscous Salad.