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Moroccan Skirt Steak with Roasted Pepper Couscous

November/December 2009

Your rating: None Average: 4.1 (41 votes)

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.



READER'S COMMENT:
"I love this recipe so much that I schedule it my meal planning as often as possible. The flavors with this cut of meat are just wonderful. I can't eat grains, so I pair it with fennel. Perfect! "
Moroccan Skirt Steak with Roasted Pepper Couscous

12 Reviews for Moroccan Skirt Steak with Roasted Pepper Couscous

11/19/2009
Anonymous

Due to a hungry husband I had to do some substitutions. Blade steaks instead of skirt steak (he ate the skirt steak for lunch) - omitted the olives (he snacked on those the day before) - used israeli cous cous instead of whole wheat (he made our chickens a warm meal)

Other than having my cupboards raided nor most of the ingredients, it was very easy to put together and very tasty. I expected it to be hotter than it was, I'm not sure why but it was very good.

Comments
10/20/2009

Wow! This steak was fabulous. Full of flavor, even my kids liked it. The spices for the steak rub get added to the cous cous. Along with the sweet roasted peppers, it was so delicious.

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