Moroccan Skirt Steak with Roasted Pepper Couscous

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.

From EatingWell: November/December 2009
Yield: 4 servings
Active Time: 35 minutes
Total Time: 35 minutes

Ingredients

  1. 2 medium bell peppers
  2. 1 teaspoon ground cumin
  3. 1 teaspoon ground coriander
  4. 3/4 teaspoon salt
  5. 1/2 teaspoon ground turmeric
  6. 1/2 teaspoon ground cinnamon
  7. 1/2 teaspoon freshly ground pepper
  8. 1 whole lemon, plus more lemon wedges for garnish
  9. 1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
  10. 2/3 cup whole-wheat couscous
  11. 1 pound skirt steak (see Note) or sirloin steak, 3/4 to 1 inch thick, trimmed
  12. 2 tablespoons chopped green olives

Preparation

  1. Position rack in upper third of oven; preheat broiler.
  2. 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.
  3. 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.
  4. 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

Nutrition

Nutrition Per Serving: 455 calories; 18 g fat (5 g sat, 10 g mono); 67 mg cholesterol; 36 g carbohydrates; 36 g protein; 7 g fiber; 663 mg sodium; 483 mg potassium.

Nutrition Bonus:

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 4 lean meat, 1 fat