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Moroccan Skirt Steak with Roasted Pepper Couscous

November/December 2009

Your rating: None Average: 4.1 (34 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 Recipe

Makes: 4 servings

Active Time:

Total Time:

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.

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

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.

Carbohydrate Servings: 2

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).


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Recipe Categories

Ethnic/Regional
Mediterranean
Moroccan
African
Preparation/ Technique
Broil
Saute
Meal/Course
Dinner

Ease of Preparation
Easy
Main Ingredient
Beef
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