Moroccan Skirt Steak with Roasted Pepper Couscous
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.Yield: 4 servings
Active Time: 35
Total Time: 35
- 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
- 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.
Tips & Notes
- 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.
Nutrition Per Serving
|fat||18 g (5 g sat, 10 g mono)|
Carbohydrate Serving 2
Exchanges 2 starch, 1 vegetable, 4 lean meat, 1 fat
From EatingWell November/December 2009