Moroccan Skirt Steak with Roasted Pepper Couscous

http://www.eatingwell.com/recipes/moroccan_steak_pepper_couscous.html

From EatingWell:  November/December 2009

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.

4 servings | Active Time: 35 minutes | Total Time: 35 minutes

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

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.

Nutrition

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

2 Carbohydrate Serving

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

Nutrition Note: Vitamin C (140% daily value), Zinc (57% dv), Vitamin A (35% dv), Magnesium (20% dv).

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.