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Thin cuts of beef, such as skirt steak or sirloin steak, cook very quickly when seared in a hot skillet — just right for a busy weeknight. We love how the spicy Moroccan flavors on the steak complement the sweet, roasted pepper-studded couscous.
- 2 medium bell peppers
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground pepper
- 1 whole lemon, plus more lemon wedges for garnish
- 1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
- 2/3 cup whole-wheat couscous
- 1 pound skirt steak (see Tip) or sirloin steak, 3/4 to 1 inch thick, trimmed
- 2 tablespoons chopped green olives
Position rack in upper third of oven; preheat broiler.
Place the bell peppers on a baking sheet and roast under the broiler, turning every 5 minutes, until charred and softened, 10 to 15 minutes. Transfer to a clean cutting board; when cool enough to handle, chop the peppers into bite-sized pieces.
Meanwhile, combine the cumin, coriander, salt, turmeric, cinnamon and pepper in a small bowl. Grate 1/2 teaspoon zest from the lemon. Juice the lemon into a 1-cup measure and add enough water to make 1 cup. Pour into a small saucepan and add the lemon zest, 1 teaspoon of the spice mixture and 1 teaspoon olive oil. Bring to a boil. Stir in the couscous, cover, remove from heat and let stand.
Heat the remaining 1 tablespoon oil in a large skillet (preferably cast-iron) over medium heat until shimmering (but not smoking). Rub the remaining spice mixture on both sides of the steak. Cook the steak 2 to 3 minutes per side for medium-rare. Let rest on the cutting board for 5 minutes. Stir the olives and peppers into the couscous. Thinly slice the steak and serve with the couscous and lemon wedges, if desired.
Tip: <br>Ingredient Note: Skirt steak is a thin, flavorful and relatively inexpensive cut of beef. It is sometimes referred to as fajita steak. Look for it in well-stocked supermarkets or ask your butcher to order it for you. <br><br>Serve with arugula salad and a glass of Pinot Noir.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
455 calories; 18g total fat; 5g total saturated fat; 67mg cholesterol; 663mg sodium; 36g carbohydrates; 7g fiber; 36g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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