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Moroccan Skirt Steak with Roasted Pepper Couscous

November/December 2009

Your rating: None Average: 4.1 (35 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

02/20/2013
Anonymous
Great starting point!

I like this one a lot, but I would recommend the version of it on funnytummycafe.com. I've not been really adventurous with new flavors, but this I will repeat!

Wonderful flavors in the rub
Comments
07/13/2011
Not as well received as I had hoped

The leftovers were good as a steak salad with honey-mustard seasoning, although Kaja did not like the seasoned meat that way. I ate some couscous on my salad too. Leftover steak is unheard of at our house, yet there it was. Offerred the kids a choice of unspiced steak (three takers) and Rice-a-Roni (four takers)
Austin & I liked the steak

Easy, I liked it
Comments
12/13/2010
tasty and easy weeknight meal

Initially I was a little leery of using cinnamon to season the meat, but it actually turned out very good. The seasoning had a tasty and light flavor. I used sirloin because the skirt steak at the store looked very fatty. The couscous (although I didn't add the olives because I'm not a huge fan) was also very good, and I enjoyed the sweetness of the bell pepper. I used the lemon garnish to squeeze over the couscous and meat and think it made it. I would definitely make this again!

Tasty and easy weeknight meal
Comments
09/28/2010
Anonymous

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!

Comments
03/04/2010
Anonymous

WOW! Blew me away, this was a great meal! Tons of flavor, really quick and very filling! I served brown rice instead of couscous because that's what I had on hand. The husband never knew the difference! I can always tell when something is a real winner with him because he goes back for seconds (we're both on diets). I used one red and one green bell pepper and served a spring mix salad with tomato and feta on the side. Big bravo to the EatingWell kitchen! This will definitely be made again in my house!

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