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.
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.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
2 starch, 1 vegetable, 4 lean meat, 1 fat