Recipe: Rib Eye Steaks and Steak and Couscous Salad - 2 meals in 1

Since groceries are high....here is a 2 meals in 1 idea.

RIB-EYE STEAKS
Makes 8 servings

4 tsp. each kosher salt and freshly ground black pepper, plus more to taste
4 boneless beef rib-eye steaks (each about 1 inch thick, about 4 lbs. total), rinsed and patted dry
1 (16 oz.) container sour cream
6 tbsp. prepared horseradish
4 tsp. grated orange zest

Prepare a gas or charcoal grill for direct, high heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds). Sprinkle 4 tsp. each salt and pepper all over steaks.

Place steaks on oiled cooking grate; cover gas grill. Cook, turning once with a wide spatula, until done to your liking (cut to test), 9 to 10 minutes total for rare (reddish-pink), 11 to 12 minutes for medium-rare (pink).

While steaks are grilling, in a bowl, mix together sour cream, horseradish, and orange zest. Season to taste with salt and pepper.

Transfer steaks to a carving board, loosely tent with foil, let rest 10 minutes, then cut each in half and serve, accompanied by orange-horseradish sauce.

Left Over Recipe:
STEAK AND COUSCOUS SALAD
Makes 2 servings

1 grilled rib-eye steak
2 cups leftover Whole Wheat Couscous with Pine Nuts and Thyme
2 green onions with 3-inches of the tops, thinly sliced
1/2 cup chopped tomatoes, either leftover grilled or fresh
4 tablespoons Balsamic and Red Wine Vinegar Dressing

Thinly slice steak and cut slices in half. Put them into a medium bowl. Add green onions, tomatoes and dressing. Toss well.