View cart background image
0
items
Free Shipping Over $49
Get Timely and Delicious Recipe Updates
 

Moroccan Skirt Steak with Roasted Pepper Couscous

Source: © EatingWell Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  35 Minutes
Total Time:  35 Minutes
  4 servings
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. Serve with: Arugula salad and a glass of Pinot Noir.
RECIPE INGREDIENTS
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 Note) or sirloin steak, 3/4 to 1 inch thick, trimmed
2 tablespoons   chopped green olives

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.
Moroccan Skirt Steak with Roasted Pepper Couscous Recipe at Cooking.com
DIRECTIONS
Position rack in upper third of oven; preheat broiler.


Place 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-size pieces.


Meanwhile, combine 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 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 steak. Cook the steak 2 to 3 minutes per side for medium-rare. Let rest on the cutting board for 5 minutes. Stir olives and the peppers into the couscous. Thinly slice the steak and serve with the couscous and lemon wedges, if desired.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Quick & Easy Couscous
Nutrition Facts per Serving
Yield:   4 servings
Calories: 455
Fat. Total: 18g
Protein: 36g
Carbohydrates, Total: 36g
Fat, Saturated: 5g
Fiber: 7g
Cholesterol: 67mg
Sodium: 663mg
% Cal. from Fat: 36%
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.