Moroccan Flank Steak

Ingredients:

• 1 small flank steak (about 700 g)
• 2 teaspoons ras el hanout (Moroccan spice) or pumpkin pie spice
• 2.5 cups lightly salted chicken broth
• 1.5 cups of ptitim
• 2 tbsp + 1 tsp extra-virgin olive oil
• 1 red onion, thinly sliced
• 1/3 cup pitted black olives, coarsely chopped
• 0.5 tsp finely grated orange zest + juice of 1 orange
• 1 tbsp. honey
• 2 tbsp chopped fresh parsley
• 1 cup grape or cherry tomatoes, halved

Preparation:

1. Cut the steak in half lengthwise; cut each piece in half horizontally to make 4 thin steaks. Season the steak with salt and pepper and rub the ras el hanout all over; set aside.
2. In a medium saucepan, bring 2 cups of chicken broth to a boil; add 1/2 teaspoon of salt. Add the ptitim and cook according to package directions.
3. Meanwhile, heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the steaks and cook until golden brown, 4-5 minutes per side for medium-rare. Remove the steaks from the skillet and cover to keep warm.
4. Add the remaining 1 teaspoon olive oil and the red onion to the skillet. Cook, stirring occasionally, until softened, about 4 minutes. Add the olives, orange juice, and honey. Cook, scraping up any browned bits from the bottom of the pan, until the liquid has reduced slightly, about 30 seconds. Add the remaining 1/2 cup chicken broth. Bring to a simmer and cook until the liquid has thickened slightly, about 2 minutes. Remove from heat and stir in the parsley; season with salt to taste.
5. Add tomatoes and orange zest to the ptitim. Slice the steak and top with the olive-onion sauce. Serve with the ptitim.