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EatingWell
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.
EatingWell Member

Ingredients
Directions
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.
Tips
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; protein 36.4g; carbohydrates 36g; dietary fiber 6.5g; sugars 2.7g; fat 18.4g; saturated fat 5.1g; cholesterol 96.4mg; vitamin a iu 1868.2IU; vitamin c 80.7mg; folate 37.8mcg; calcium 28.5mg; iron 3.8mg; magnesium 36.3mg; potassium 483.5mg; sodium 663.3mg; thiamin 0.1mg.
Exchanges:
2 starch, 1 vegetable, 4 lean meat, 1 fat
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