Moroccan Skirt Steak with Roasted Pepper Couscous

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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.

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Cook Time:
35 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 2 medium bell peppers

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • ¾ teaspoon salt

  • ½ teaspoon ground turmeric

  • ½ teaspoon ground cinnamon

  • ½ teaspoon freshly ground pepper

  • 1 whole lemon, plus more lemon wedges for garnish

  • 1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided

  • 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

Directions

  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

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.

Nutrition Facts (per serving)

454 Calories
18g Fat
36g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 454
% Daily Value *
Total Carbohydrate 36g 13%
Dietary Fiber 7g 23%
Total Sugars 3g
Protein 36g 73%
Total Fat 18g 24%
Saturated Fat 5g 26%
Cholesterol 96mg 32%
Vitamin A 1868IU 37%
Vitamin C 81mg 90%
Folate 38mcg 9%
Sodium 663mg 29%
Calcium 29mg 2%
Iron 4mg 21%
Magnesium 36mg 9%
Potassium 484mg 10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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