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.
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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 olivesInstructions
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.
Yeild: 4 servings
Degree of Difficulty: Easy
