MOROCCAN SKIRT STEAK WITH ROASTED PEPPER COUSCOUS
The thin cuts of beef cook very quickly when you sear them in a hot skillet. Just right for a busy weeknight. I love how the combo of Moroccan flavors on the steak with the couscous.
Provided by Annacia * @Annacia
Categories Beef
Number Of Ingredients 12
Steps:
- Position rack in upper third of oven; preheat broiler.
- 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.
- 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.
- 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.
- Tip: 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.
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